Ingredients:
2 eggplants
2 medium onions ( chopped)
extra virgin olive oil
salt & freshly ground black pepper
3 -4 garlic cloves ( minced)
2 stalks celery ( finely chopped)
1 (28 ounce) cans chopped tomatoes
1/2 cup pitted black olives ( chopped)
1/4 cup capers
1/4 cup fresh flat-leaf parsley ( chopped)
1/4 cup wine vinegar
Directions:
Preheat oven to 325 degrees.
Wrap the eggplants in aluminum foil and place onto baking sheet.
Bake until soft and the skin is charred, about 1 hour.
Slice open the eggplants and scoop out all of the insides, placing it into a large bowl.
Chop the eggplants with a fork& add the chopped onions, 2 tablespoons of olive oil, salt and pepper.
Mix well with a fork.
In a large pan add a few tablespoons of extra-virgin olive oil and cook the celery and garlic for 5 minutes.
Add the tomatoes and cook another 10 minutes, or until the liquid has evaporated and the mixture is thick.
Add the eggplant mixture, olives, capers, parsley and wine vinegar to the tomato mixture, and cook on low for 15 minutes.
Check seasonings and allow to come to room temperature before serving.
Serve with toasted baguettes, garlic toasts or pita bread with which to spread it on as an antipasti or appetizer.
Servings: 4-6
Time preparation: 30 min.
Time total: 90 min.