- 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
STEP BY STEP
- Toss your cubed squash in 1 TBL EVOO and 1 tsp salt
- Bake at 350º for 30 minutes
While this cooks
- Cut up onion and mince the garlic – Set aside
- Peel the eggplant, leaving just a little bit of purple to make it pretty.
- Cut up the eggplant in 1/2 inch cubes – Set aside
- Put drained tomato into a third bowl
- Cut celery into thin crescents – Add to tomato
- Quarter olives – Add to tomato
- Add capers, raisins and salt to tomato
- Heat up a skillet, add EVOO and saute onions
- When the start to soften, add the garlic and celery
- As soon as this is all combined, add the eggplant and combine gently
- Add tomato mixture to the eggplant
- Mix very gently, and continue heating 5 minutes.
- Mix gently, and continue to heat another 5 minutes
- Add vinegars, stir to combine and heat for another few minutes.
- Stir in cooked squash
- 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.