Add the chili celery, garlic and the sliced olives. Cook for 2-3 minutes. Then finally add the tomatoes and eggplant and Continue cooking until the vegetables are soft and the juice has evaporated.
Jim Dixon wrote about food for WW for more than 20 years, but these days most of his time is spent at his olive oil-focused specialty food business Wellspent Market. Jim’s always loved to eat ...
She strains the liquid, spoons the cooked eggplant out of its charred skin and finishes it with fruity olive oil, salt and lemon. I’d stop there and eat it over grilled bread (or, frankly ...
Cut off the top and bottom part of each eggplant and slice them up. Lay them flat in a single layer on some parchment paper and drizzle them with olive oil. Make sure they're well coated with oil ...