SourceThe New Basics Cookbook, Julee Rosso & Sheila Lukins
Prep time30 minutes
Cooking time30 minutes
Total time1 hour




4 c
aubergine (peeled and cubed)
1 t
4 T
olive oil
1 c
onion (chopped)
1⁄2 c
green pepper (chopped)
1⁄2 c
red pepper (chopped)
3⁄4 c
celery (chopped)
2 c
plum tomatoes (canned, drained, reserve the juice)
1⁄2 t
1⁄2 t
oregano (dried)
1⁄2 t
basil (dried)
1 T
garlic (minced)
1 T
parsley (Italian, chopped)
1⁄2 c
black olives (pitted and chopped)
2 T
capers (drained)


1. Place aubergine in colander, sprinkle with salt and let drain for 1 hour. 2. Heat 2 tablespoons oil in large flameproof casserole or dutch oven. Pat eggplant dry and add to the casserole. Saute over medium heat until soft and lightly browned, 10 min. Using slotted spoon, remove eggplant and set aside. Add remaining oil, then onion, bell peppers, and celery to casserole. Saute over medium heat until the vegetables are softened, 10 minutes. Return eggplant to casserole. 3. Add tomatoes, pepper, oregano, basil, garlic, parsley, olives, and capers. Simmer until the vegetables are tender, 45 minutes. If the mixture starts sticking while cooking, add reserved juice in small amounts. Serve hot or at room temperature.