Eggplant Antipasto

Click here for recipe in Spanish

Ingredients:

• 3 large or 8 small eggplants
• 2 red bell peppers
• 2 yellow bell peppers
• 1 green bell pepper
• 5 celery sticks
• 2 lb. tomatoes, peeled and seeded
• 100 gr of capers
• ½ cup of ketchup
• 170 gr of black olives
• 160 gr of stuffed green olives
• ½ cup white vinegar
• 2 tbsp of sugar
• Salt to taste
• Olive oil to taste

Directions:

• Peel the eggplants and cut into squares.
• Place in salt water for 2 hours.
• Remove the eggplants from the water and drain on a paper towel for 2 hours.
• Fry the aubergines in plenty of oil and drain on a paper towel.

• Chop the celery, fry and drain.
• Roast the peppers.
• Remove burned skin and rinse.

• Cut the peppers into squares.
• Chop the onion into small pieces.
• Peel the tomatoes (they can be put in boiling water) and remove the seeds.
• Place 3 tablespoons of olive oil in a pan and add the onion.
• When the onion is transparent, add the tomato and cook for 10 minutes until a stew forms.

• In a large cup add the black olives, green olives, capers, tomato sauce, vinegar, sugar, peppers, aubergines, celery, tomato and onion stew, olive oil and salt to taste.

• Refrigerate for 1 hour.
• Serve with crackers, green plantains or nacho chips.