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(this recipe must be made the day before serving)


1 large eggplant


Vegetable oil, for frying

One large onion

1 1/2 cup of green pitted Spanish olive (use the ones without the red pimento)

2 tablespoons of non-pareil capers

1 cup of red wine vinegar

1/4 tomato paste

1/2 cup of sugar and 3 tablespoons of sugar



Cut the eggplant into round slices. Salt each side and place the slices in a colander with a heavy weight on top. Let stand for two hours to drain the liquid from the eggplant (place a round dish under the colander to catch the liquid.) Pat each slice of eggplant dry with a paper towel and cut into cubes. Warm the vegetable oil over medium heat in a frying pan. Make sure the oil is hot. Fry eggplants cubes in batches and then drain on paper towels.            


Chop the celery and onions (do not mince, each piece should have a bit of a chunk to it.) In a large sauté pan, warm vegetable oil over medium-low heat. Fry celery and onions until just cooked– do not overcook. Add olives and capers and cook another 2 minutes. Set the vegetable mixture aside.


In small pot combine the red wine vinegar, tomato paste and sugar and cook on medium heat for 5 minutes. Remove from heat and allow to cool. Combine the eggplant, the vegetable mixture and the cooled red wine vinegar mixture in a bowl and gently mix all ingredients together. Sprinkle in remaining sugar and mix a bit more. Chill over night and serve cold with bruschetta toast or crusty Italian bread.

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