Ingredients 1/2 cup olive oil, divided 3 large celery stalks, 1/4 inch dice 2 medium onions, finely diced 1 large eggplant cut in 1/2 inch cubes 1 (6-ounce) jar ENZO'S TABLE Sun-Dried Tomato Pesto 2 tablespoons tomato paste 1 jar ENZO'S TABLE Sevillano olives or approximately 15 large Sicilian olives, pitted and roughly chopped 1/4 cup capers — roughly chopped 1/4 cup white wine vinegar crusty bread, for eating
Directions 1.In a large saute pan, heat 1/4 cup olive oil over medium heat. Sweat celery and onions until soft and translucent, about 10 minutes. 2.Add another 1/4 cup of olive oil and add eggplant cubes, and simmer until softened, another 10 to 15 minutes. 3.Stir in sundried tomato pesto and tomato paste and toss until well-coated. 4.Add chopped olives and capers. Simmer for an additional 5 to 10 minutes. 5.Add vinegar. Taste for salt — this does not usually need any. 6.Serve cold or at room temperature. Even better leftover!
