3 large eggplants cubed with skin left on
4 stalks celery (with leaves) chopped
3 large onions chopped coarsely
4 red Italian frying peppers, coarsely chopped
4 of Angelo's garlic stuffed olives, chopped
3 large tomatoes chopped plus 1/2 cup Angelo's Garlic Salsa
Extra virgin olive oil
1/2 cup red wine vinegar
a few Capers
Raisins are optional
Salt & pepper to taste
Fresh basil to taste
Oregano to taste
1 Tbsp Angelo's Honey (if available, if not, well use the store bought kind)
In one skillet, sauté eggplant cubes in olive oil and remove when slightly brown and cooked. Sauté the onions and peppers, remove them when they are a little soft. Then sauté the celery until it is soft and remove.
Now the fun begins. Add all previous ingredients back into the pot. Add your tomatoes and the 1/2 cup of salsa to thicken the mixture. Add the olives and capers. Add vinegar (start with 1/2 a cup). As the food cooks the vinegar will evaporate. Add your spices and cook on a low medium flame for about 20-25 minutes.
Add more vinegar if you feel it is not enough. Add the raisins and watch how the raisins will plump up. If the mixture looks "dry" to you, add a little olive oil. Shut off the flame and let the mixture cool.
The traditional way to sweeten this is to add sugar. I recommend trying 1 Tbsp of my Honey (if available, if not, well use the store bought kind) and mix it in after the capunatina has cooled off. The desired effect in flavor is what in Italian is called "Agrodulce" (sweet & sour). Correct your vinegar and sweetener as needed. You should serve this when it has cooled down.
Makes approximately 8 servings.
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