Recipes | Aliza Green - Chef, Consultant & Author

Ingredients

• 2 large eggplants, unpeeled
• ½ cup olive oil
• 1 red onion, diced
• 1 red pepper, diced
• 1 yellow pepper, diced
• 3 to 4 ribs celery, diced
• 1 (15-ounce) box Pomi (asceptic box packed diced tomatoes) or canned plum tomatoes diced and mixed with liquid from can
• ¾ cup sliced green olives
• ¼ cup drained capers
• 3 tablespoons red wine vinegar
• 1 tablespoon sugar
• Salt and black pepper, to taste
• ½ cup chopped Italian parsley
• 2 tablespoons chopped fresh oregano