• 1½ pound eggplant (large), unpeeled
  • 4 Tbls your favorite Gustare Extra Virgin Varietal Olive Oil, divided
  • 2C sweet yellow onion, chopped (1 large)
  • 3 stalks celery, diced (inner, tender stalks are best)
  • 4 large garlic cloves
  • 3C red peppers, diced (2 large)
  • ½ tsp Gustare Fleur de Sel, plus more to season eggplant
  • 18-20 oz ripe Roma tomatoes, peeled, seeded, chopped
  • ¼C caperberries, drained, rinsed, and halved
  • ¼C Gavius Pitted Black and/or Green Olives, drained and coarsely chopped
  • 1 Tbls plus 1/8 tsp sugar
  • 3 Tbls Gustare Barbaresco Barrel-Aged Wine Vinegar
  • Freshly ground pepper



Preheat oven to 425 degrees.  Brush sheet tray with your favorite Gustare Varietal Olive Oil, and set aside.


Cut eggplant into 1 inch pieces. Toss in 2T of your olive oil, and season with Fleur de Sel and freshly ground pepper.  Spread in single layer on prepared sheet tray and roast 25 minutes, or until browned and tender, stirring halfway through.  Set aside to cool.


Meanwhile, peel tomatoes (see note).


Heat 1 Tbls of olive oil  in skillet over medium heat. Add celery and garlic.  Cook 1-2 minutes, until garlic becomes aromatic.


Add peppers and ½ tsp sea salt. Cook, stirring occasionally, until just tender, approximately 8 minutes.


Add remaining 1 Tbls of olive oil to skillet, followed by the eggplant. Cook and stir another 5 minutes, until all vegetables are tender and eggplant softens and begins to break apart.


Add tomatoes with 1/8 tsp sugar to skillet. Cook and stir 5-10 minutes, until tomatoes cook down.  Scrape bottom of skillet as necessary.


Add caperberries, black olives, the remaining 1 T sugar, and wine vinegar. Reduce heat to medium low and cook a final 10 minutes, stirring frequently, to allow all vegetables to thoroughly soften and mixture to thicken.


Finish with freshly ground pepper. Chill overnight to allow flavors to develop further.  Enjoy at room temperature.


How to easily peel tomatoes:  Prepare a bowl of ice water and keep close at hand.  Use paring knife to pierce a small x on each end of the tomatoes.  Bring water to boil in sauce pot.  Drop in tomatoes and boil 30 seconds, making sure they are fully submerged.  Remove and quickly dunk in ice water to shock.  Skin will curl momentarily and peel off manually.

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