by on May 31, 2013
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  • 1 eggplant
  • 1 zucchini
  • 2 C cubed winter squash
  • 1 Vidalia onion
  • 4 cloves garlic
  • 1 stalk celery
  • 1/2 CU green olive
  • 1/2 CU black olive
  • 1/2 C golden raisins
  • 1 can diced tomatoes (drained)
  • 2 TBL capers
  • 1/4 C apple cider vinegar
  • 1/4 C white balsamic vinegar
  • 1/2 tsp salt


  1. Toss your cubed squash in 1 TBL EVOO and 1 tsp salt
  2. Bake at 350ยบ for 30 minutes
    While this cooks
  3. Cut up onion and mince the garlic – Set aside
  4. Peel the eggplant, leaving just a little bit of purple to make it pretty.
  5. Cut up the eggplant in 1/2 inch cubes – Set aside
  6. Put drained tomato into a third bowl
  7. Cut celery into thin crescents – Add to tomato
  8. Quarter olives – Add to tomato
  9. Add capers, raisins and salt to tomato
  10. Heat up a skillet, add EVOO and saute onions
  11. When the start to soften, add the garlic and celery
  12. As soon as this is all combined, add the eggplant and combine gently
  13. Add tomato mixture to the eggplant
  14. Mix very gently, and continue heating 5 minutes.
  15. Mix gently, and continue to heat another 5 minutes
  16. Add vinegars, stir to combine and heat for another few minutes.
  17. Stir in cooked squash
  18. Can be served hot, but it is great chilled for at least several hours, and served cold.


Add any of the following ingredients for twists:

  • Julienne strips from 1/2 carrot
  • Chopped fresh parsley, cilantro or basil
  • Fresh quartered cherry tomatoes
  • Pitted calamata olives
  • Pimiento stuffed olives
  • Add 1/2 tsp red pepper chili flakes to kick it up a notch
  • Substitute Red Wine vinegar for Apple Cider
  • Add tomato sauce to create more of a cold summer soup


  • You can serve this hot when you make it, and refrigerate the left-overs. They will keep well in the refrigerator for days, and you can haul it out at any time and just eat it without any to-do.
  • Vinegar is the secret ingredient. It gives it a unique taste and acts as a preservative.

Find more like this: Make Ahead - Serve Later, Salads and Veggie Dishes, Stews and Soups, World Cuisine

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