2 Stalks Celery, Chopped Into 1/4-Inch Pieces
½ Cup Olive Oil
1 Onion, Thinly Sliced
1 Medium Eggplant, Chopped Into Bite-Size Pieces
2 Medium Red Bell Peppers, Thinly Sliced
2 Medium Zucchini, Cubed
2 Cups Tomato Puree
½ Cup White Vinegar
1 Teaspoon White Sugar
20 Black Kalamata Olives, Pitted
2 Tablespoons Pine Nuts (Toasted)
2 Teaspoons Capers
Sea Salt And Ground Black Pepper To Taste
10 Leaves Basil, Chopped
Step 1-Bring a large pot of lightly salted water to a boil. Add celery and cook uncovered until softened, about 1 minute. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain.
Step 2-Heat oil in a large non-stick skillet over medium heat; add onion and celery and cook until soft and translucent, about 5 minutes. Add eggplant, red bell peppers, and zucchini and cook until slightly softened, about 5 minutes. Stir in tomato puree, vinegar, and sugar. Cook until the vegetables are tender, about 15 minutes. Add olives, toasted pine nuts, and capers. Season with salt and pepper and cook until flavors are well combined, about 5 minutes.
Step 3-Remove skillet from heat; stir in chopped basil. Cool and serve at room temperature Over your favorite pasta.
Variation: May be served as a side dish or over toasted crostini as an appetizer.