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    Vegetables Siciliana


    Source of Recipe


    Food is poetry


    Recipe Introduction


    Serves 6-8. Works well as leftovers. Serve with rice, pasta, GF polenta or cous-cous or just toast (and salad). Quick to make (about 30 minutes in all)


    List of Ingredients


    • 2 tbs olive oil
    • 1 lge eggplant, cubed
    • 1 1/2 cups veg stock
    • 1 tbs capers
    • 1 onion, chopped
    • 4 tbs sliced green olives
    • 3 stalks celery, chopped
    • 3 tomatoes, chopped
    • 1 tbs balsamic vinegar


    Instructions


    1. Heat oil and fry eggplant until golden brown. Add onion, celery and tomatoes and cook 2-3 minutes.
    2. Add stock, capers and olives and bring to the boil. Simmer uncovered for 10-15 minutes.
    3. Add balsamic vinegar and serve warm (or reheated)
 

 

 

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