Ingredients:
1/2 cup rosemary oil or 1/2 cup olive oil
1 large eggplants, peeled and cubed ( 1/2 inch)
1 cup diced celery
1 onions, sliced
2 garlic cloves, minced
1 cup diced tomatoes
1/4 cup sun-dried tomatoes packed in oil
1 cup sliced black olives
1/4 cup capers, rinsed and drained
1/2 teaspoon salt
2 tablespoons sugar
3 tablespoons pine nuts, chopped
1/3 cup balsamic vinegar
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh oregano
Directions:
In a large hot pan heat oil and stir fry eggplant till golden brown about 10 minutes add celery, onions, garlic, and tomatoes cook till tender about 5 minutes.
Add remaining ingredients and simmer for 15 minutes.
Stirring occasionally!
Jar or place in a sealed container and refrigerate over night.
Serve cooled.
Season with salt and pepper if needed.
Servings: Serve
Time preparation: 20 min.
Time total: 50 min.