1. Toast almonds (optional)
1 cup, sliced
2. Mix olive/capers
½ cup green olives
3 TBS capers, rinsed
3. Cook eggplant
3 eggplants, cubed
drain on paper towel
4. Sautee onions, medium-low heat 10 min
3 onions, sliced
¼ cup olive oil
5. Prepare celery, boiled but still crunchy
1 cup, chopped large
6. Make passata sauce
1 TBS of the cooked onions
1½ cup crushed tomatoes
lots of basil leaves (save some for final assembly)
salt
1 tsp sugar
7. Prepare the agrodolce, bring to boil
¼ cup white wine vinegar
3 TBS brown sugar
8. Mix gently:
Onions
Celery
Olive/Capers
Passata Sauce
Eggplant
Agrodolce
More Basil leaves
9. Serve hot or room temp, with almond topping (optional) and crusty bread
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