Ingredients
2 Med eggplants peeled with some strips of skin left on
1 large onion
pinch crushed red pepper
1 fennel bulb
3 ribs celery
1 red 1 yellow bell pepper
1 med zucchini
1/2 cup water
1 small can tomato paste
3 roma tomatoes
1/4 cup white wine vinegar
1/4 cup capers drained
1/3 cup green olives
6 cloves garlic
1/4 cup toasted pine nuts
salt and pepper
olive oil
1/2 cup chopped flat leaf parsley
2 tbs sugar
Preparation
in a large bowl toss the eggplant generously with olive oil and salt. Spread on a baking sheet and bake in a preheated 400 degree oven for about 20 minutes coat a deep pot with olive oil and sautee the onion red pepper flakes and salt until golden brown about 10 minutes add the fennel,garlic and celery and cook for about 5 minutes add the rest of the veggies and cook until soft and aromatic. Toss in the eggplant, water and tomato paste. Add salt and pepper to taste Dissolve the sugar in the vinegar and add to the mixture and cook about 5 minutes more. Stir in the capers and pine nuts and chopped parsley
