Measurements

• 2 medium eggplants
• 2 large tomatoes
• 1 large onion
• 2 stalks celery
• 1/2 cup green olives, pitted and sliced
• 2 tbsp capers
• 2 tbsp tomato paste
• 1/4 cup red wine vinegar
• 1 tbsp sugar
• 1/4 cup pine nuts, toasted
• 1/4 cup fresh basil, chopped
• Salt to taste
• Pepper to taste
• 1/4 cup olive oil

Preparation Method

• Heat olive oil in a large skillet over medium heat.
• Add diced eggplants and cook until golden, about 5 minutes.
• Add chopped onions and celery, sauté until soft.
• Stir in chopped tomatoes, cook for 3 minutes.
• Add tomato paste, red wine vinegar, and sugar, mix well.
• Stir in green olives and capers, cook for 2 minutes.
• Season with salt and pepper to taste.
• Simmer on low heat for 15 minutes, stirring occasionally.
• Remove from heat, stir in toasted pine nuts and fresh basil.
• Serve warm or at room temperature.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.