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Serves 8 - 10 as a side dish or 12 as an hors d'oeuvre This dish tastes better after it has been left to sit at room temperature for a few hours or after overnight refrigeration. It works well in an antipasto plate or can be served as a side dish with grilled chicken or fish.
Ingredients:
2 tbsp. olive oil
2 cloves garlic, finely minced
1 medium onion, coarsely chopped
3 stalks celery cut into 1/4" slices
1 red bell pepper, seeded and diced
1 small aubergine (about 1 lb.) peeled and cut into 1/2" cubes
3 plum tomatoes, coarsely chopped (substitute 14 oz. can chopped tomatoes, drained)
1/2 cup pitted olives
1/2 cup golden (sultanas) raisins
2 tbsp. capers
1/4 cup balsamic vinegar
1/4 tsp. ground cinnamon
Salt and pepper to taste (after cooking)
Directions: - Remove clip-on serving base.
- Heat 1 tbsp. olive oil in Durotherm pan.
- Sauté the garlic and onion for 1 minute, stirring frequently.
- Stir in the aubergine, celery, pepper, tomatoes, olives, raisins and capers.
- In a small measuring cup, combine the vinegar, cinnamon and additional tablespoon of olive oil. Pour over the vegetables.
- Cover pan and heat at medium-high setting until steam begins to escape around lid or after 3-7 minutes depending on volume of food being prepared.
- When the dish is done, pour mixture into a large strainer and drain off excess liquid (optional). Transfer to a serving bowl, season with salt and pepper to taste, and garnish with parsley. Serve at room temperature.
Variation: Instead of cooking on the stove for 18-25 minutes, use the thermal cooking method. After cooking on low setting for 3-5 minutes, remove pan from stove and place into the clip-on serving base. Cook off the stove for 20-30 minutes to save energy.
Other suggested departments:
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