Marinated Warmed Olives
NORMAL | 45 MIN | SERVES 2-4
Ingredients
Medium Extra Virgin Olive Oil, divided
3 large celery stalks, ¼” diced pieces
2 medium onions, finely diced
1
large eggplant, cut into ½” cubes
1 jar ENZO’S TABLE Sun Dried Tomato Pesto
2 Tbsp. Tomato paste
1 jar ENZO’S TABLE Sevillano Olives
¼ cup capers, roughly chopped
¼ cup ENZO’S TABLE Organic White Wine Vinegar
Salt, to taste
ENZO’S TABLE Crackers, for dipping
Directions
Step 1
In a large sauté pan, heat ¼ cup olive oil over medium heat. Sauté celery and onions until soft and translucent, about 10 minutes.
Step 2
Add another ¼ cup olive oil and add eggplant cubes, and simmer until softened, another 10-15 minutes.
Step 3
Stir sundried tomato pesto and tomato paste into sautéd mixture and toss until well-coated. Add chopped olives and capers and simmer for an additional 5-10 minutes.
Step 4
Add vinegar and taste for salt — this does not usually need any. Serve cold or at room temperature with crackers or rustic bread. Even better leftover!
