To prepare a delicious vegetable dish, start by washing the eggplants well. Remove the skin and cut them into large cubes. This step is essential for achieving a pleasant texture in the end. Sprinkle salt over the eggplants, gently mix to coat them evenly, and then cover them with cold water. Let them soak for about an hour to eliminate the specific bitterness of the eggplants. During this time, you can prepare the other ingredients.
In separate bowls, finely chop the onion and celery leaves, the garlic slices, and the julienned peppers. Also, prepare the tomatoes: dice them, but if you prefer a smoother sauce, you can turn them into juice using a blender. This step will give you the option to adapt the recipe according to your preferences.
In a large frying pan, heat 50 ml of oil and add the garlic slices. Lightly browning them will release the aromas and give a special flavor to the dish. After a few minutes, when the garlic turns golden, add the drained eggplants that have been gently pressed between your palms. Cook them for about 10 minutes, stirring occasionally, until they become soft and shiny. Once they are ready, remove them to a colander to drain excess oil.
In the same frying pan, add the remaining oil and sauté the onion over low heat until it becomes golden and transparent. Then, add the sliced pepper and continue to sauté until it softens well. After the onion and pepper are ready, place them in the colander to remove excess fat.
Now, in the same frying pan, pour in the diced tomatoes or tomato juice and let it simmer for about 10 minutes, stirring constantly, until the sauce thickens slightly. Then, return all the vegetables to the pot: eggplants, onion, and pepper. Add the olives, vinegar, sugar, and celery leaves. Let the mixture simmer over low heat for 5 minutes, stirring occasionally. Finally, season with salt and pepper to taste.
Continue to simmer the mixture for 15-20 minutes, until all the ingredients blend perfectly and the sauce thickens. Once ready, pour the hot dish into sterilized jars placed in a baking tray. Cover each jar with aluminum foil and place them in the preheated oven, reducing the heat to minimum. Let the jars simmer for 40 minutes, starting to time from the moment the mixture begins to boil in the jar.
After the time has passed, remove the jars from the oven, seal them immediately, and place them lid down in a warm place, covered with a blanket, to cool slowly. Once they have completely cooled, wipe the jars, label them, and store them in the pantry. This dish can be served as a savory appetizer or alongside meat, fish, rice, or even as a pasta salad, providing a culinary experience full of flavor and freshness!
In separate bowls, finely chop the onion and celery leaves, the garlic slices, and the julienned peppers. Also, prepare the tomatoes: dice them, but if you prefer a smoother sauce, you can turn them into juice using a blender. This step will give you the option to adapt the recipe according to your preferences.
In a large frying pan, heat 50 ml of oil and add the garlic slices. Lightly browning them will release the aromas and give a special flavor to the dish. After a few minutes, when the garlic turns golden, add the drained eggplants that have been gently pressed between your palms. Cook them for about 10 minutes, stirring occasionally, until they become soft and shiny. Once they are ready, remove them to a colander to drain excess oil.
In the same frying pan, add the remaining oil and sauté the onion over low heat until it becomes golden and transparent. Then, add the sliced pepper and continue to sauté until it softens well. After the onion and pepper are ready, place them in the colander to remove excess fat.
Now, in the same frying pan, pour in the diced tomatoes or tomato juice and let it simmer for about 10 minutes, stirring constantly, until the sauce thickens slightly. Then, return all the vegetables to the pot: eggplants, onion, and pepper. Add the olives, vinegar, sugar, and celery leaves. Let the mixture simmer over low heat for 5 minutes, stirring occasionally. Finally, season with salt and pepper to taste.
Continue to simmer the mixture for 15-20 minutes, until all the ingredients blend perfectly and the sauce thickens. Once ready, pour the hot dish into sterilized jars placed in a baking tray. Cover each jar with aluminum foil and place them in the preheated oven, reducing the heat to minimum. Let the jars simmer for 40 minutes, starting to time from the moment the mixture begins to boil in the jar.
After the time has passed, remove the jars from the oven, seal them immediately, and place them lid down in a warm place, covered with a blanket, to cool slowly. Once they have completely cooled, wipe the jars, label them, and store them in the pantry. This dish can be served as a savory appetizer or alongside meat, fish, rice, or even as a pasta salad, providing a culinary experience full of flavor and freshness!
Ingredients
-100 ml oil -4 large cloves of garlic -4 eggplants -2 onions -4 bell peppers -700 g peeled tomatoes -90 ml wine vinegar -2 teaspoons sugar -a few celery leaves -30 black or green olives, pitted -salt -pepper