Monday, February 14, 2005


Recipe courtesy Giada De Laurentiis
Serving Size : 6

1/4 cup olive oil
1 celery stalk -- chopped
1 medium eggplant -- cut into 1/2-inch pieces
Salt and freshly ground black pepper
1 red bell pepper -- cut into 1/2-inch pieces
1 medium onion -- chopped
1 can diced tomatoes -- (14 1/2-ounce)
3 tablespoons raisins
1/2 teaspoon dried oregano leaves
1/4 cup red wine vinegar
2 teaspoons sugar
1 tablespoon drained capers

Heat 1/4 cup of the oil in a heavy large skillet over medium heat. Add the celery and saute until crisp-tender, about 2 minutes. Add the eggplant and saute until beginning to soften, about 2 minutes. Season with salt. Add the red pepper and cook until crisp-tender, about 5 minutes. Add the onion and saute until translucent, about 3 minutes. Add the diced tomatoes with their juices, raisins, and oregano. Season with salt and pepper, to taste. Simmer over medium-low heat until the flavors blend and the mixture thickens, stirring often, about 20 minutes. Add the vinegar, sugar, and capers. Season with salt and pepper, to taste.

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