Componatta

Recipe Ingredients

1 1/2 cups	165g / 5.8oz	Celery - chopped
1 1/2 cups	93g / 3.3oz	Onion - chopped
3		Garlic minced
1/2 cup	118ml	Olive oil
1 cup	237ml	Green olives - rinsed
1 cup	237ml	Black olives - rinsed
2 lbs	908g / 32oz	Eggplant 1"cubes
1		Tomatoes 14oz can
1		Tomato paste
1/4 cup	59ml	Wine vinegar
		Salt and pepper to taste
1/4 cup	59ml	Capers - (optional)

Recipe Instructions

Heat oil and saute the onions, celery, garlic and salt and pepper.

Saute until the onions are translucent.

Add the eggplant and simmer until tender.

Add the remaining ingredients and simmer about 10 minutes more.

Cool and refrigerate overnight. Serve cold.

Source:
James Porter

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.