Componatta
Yield
12 servingsPrep
5 minCook
30 minReady
6 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
celery
chopped |
|
| 1 ½ | cups |
onions
chopped |
|
| 3 | each |
garlic cloves
peeled, minced |
|
| ½ | cup |
olive oil
|
|
| 1 | cup |
green olives
rinsed |
*
|
| 1 | cup |
black olives
rinsed |
*
|
| 2 | pounds |
eggplant
cut into 1 inch cubes |
|
| 14 | ounces |
tomatoes, canned
|
|
| 1 | can |
tomato paste
|
|
| ¼ | cup |
white wine vinegar
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| ¼ | cup |
capers
optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
celery
chopped |
|
| 355 | ml |
onions
chopped |
|
| 3 | each |
garlic cloves
peeled, minced |
|
| 118 | ml |
olive oil
|
|
| 237 | ml |
green olives
rinsed |
*
|
| 237 | ml |
black olives
rinsed |
*
|
| 907.2 | g |
eggplant
cut into 1 inch cubes |
|
| 404.6 | ml/g |
tomatoes, canned
|
|
| 1 | can |
tomato paste
|
|
| 59 | ml |
white wine vinegar
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 59 | ml |
capers
optional |
*
|
Directions
Heat oil and sauté the onions, celery, garlic and salt and pepper.
Sauté until the onions are translucent.
Add the eggplant and simmer until tender.
Add the remaining ingredients and simmer about 10 minutes more.
Cool and refrigerate overnight. Serve cold.
