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Italian, Sides | |
| � c light olive oil 2 cups carrots, large diced 2 cups onions, large diced 2 cups celery, large diced 3 sprigs thyme 1 whole eggplant, cut into � - 1 inch squares salt and pepper to taste 1 cup green olives, sliced 1 cup pine nuts 2 tbsp. extra virgin olive oil � cup brown sugar 1 cup red wine vinegar 10 mint leaves, chopped 10 basil leaves, chopped � cup red wine vinegar 3 tbsp. tomato paste | |
| Heat light olive oil in a saut� pan, over medium heat. Add carrots, onion, celery and thyme and cook until caramelized. Turn heat to high, and add eggplant, salt and pepper, and let it wilt. Turn the heat back to medium, and add olives, pine nuts and extra virgin olive oil. Let everything caramelize, stirring occasionally. Add brown sugar and one cup of vinegar. Add mint and basil to the pan, and let the vinegar reduce. Mix the half-cup of vinegar with tomato paste. Add the tomato paste and vinegar mixture, and let cook an additional 3-5 minutes. MANGIA! | |
Unrated | |
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