Get the recipe below from Italian Recipe Book!
Ingredients
- 3 large eggplants , cut in ½ inch cubes
- 1 onion , sliced or chopped
- 3-4 tender celery stalks chopped, approx 1 cup
- 8 oz green olives , pitted and coarsely chopped (approx 1 cup)
- Small piece fresh hot pepper or hot pepper flakes
- 1 cup tomato puree (passata di pomodoro) + some water
- Handful basil leaves
- 3 tbsp capers
- ¼ cup white wine vinegar
- 3 tbsp sugar
- Salt to taste
- Extra virgin olive oil
- Vegetable oil for frying
Sources:
- Main Image & Recipe: Italian Recipe Book
