August 2019 Recipe of the Month


A version of this, my sister-in-law Christine Pezzello’s recipe, is included in the Asparagus to Zucchini cookbook. It is a really tasty dish that is equally good hot, room temperature, or cold. It can be eaten as a main course over pasta, rice, on toast, with polenta. It can be used as a sauce for grilled fish or meats. It is a lovely dip for parties with crackers or Italian bread. It can be a spread on a sandwich. I LOVE the variety of ways this can be used!


Servings: 4 Prep Time: 10 minutes  Cook Time: 50 minutes Total Time: 60 minutes


1 medium Eggplant, chopped in 3/4 inch cubes

1/4 cup Olive Oil, divided use

1 cup Onion, diced

1 pound Tomato, mix of cherry and slicing, chopped and seeded

1/2 cup Green Olive, pitted and chopped

1 1/2 tablespoons Caper

2 stalks Celery, sliced

2 tablespoons Red Wine Vinegar

1 teaspoon Sugar, or agave nectar

Salt and Pepper, to taste



Preheat oven to 500˚. Toss eggplant with 2 tablespoons olive oil, and spread in a single layer on an oiled baking sheet. Roast for about 10 minutes, then stir, roast another 5 minutes, stir again and roast 5 minutes longer.

Meanwhile, heat remaining oilve oil over high heat in a medium saucepan. Saute the onion until wilted, about 6 minutes, stir in the tomatoes, olives and capers, cover and reduce heat to medium. Simmer for about 10 minutes. Scrape eggplant and any browned bits from baking sheet into the saucepan along with the celery and bring back up to a simmer, cover, reduce heat to medium and allow to stew another 10 minutes.

Uncover, and stir in the vinegar and sugar, and cook for about 2-3 minutes, then season to taste with salt and pepper.

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