Sicilian Vegetable Stew
A blend of several cultures all in one dish!

Ingredients
4 eggplants
1 large onion chopped
2 tbsp olive oil
3 fresh tomatoes, cut into chunks
1 tbsp tomato purée, with a little water added
1 tbsp sugar
1 tbsp capers, soaked to remove some of the salt
1 head of celery, leaves and stalks chopped
1 tbsp golden raisins
1 tbsp pine nuts
20 green olives without pits
1 tbsp white wine vinegar

Preparation: Cut the eggplants into cubes, soak in cold water for 10 minutes, and drain. This will stop it from absorbing too much oil. Fry the onion in the olive oil in a large pan for a few minutes, to soften. Add the chunks of eggplant to the pan and fry until soft and tender – about 10 minutes. Add the tomatoes, tomato purée, sugar, capers, olives, vinegar, celery leaves and stalks, raisins and some salt and pepper, and stew slowly until everything is soft – about 30 minutes.

Stir in the pine nuts and serve.

Compliments of

(503) 364-7900
357 Court Street NE
Salem, OR 97301

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