from The New Food Processor Bible: 30th Anniversary Edition
by Norene Gilletz
My mother changed my recipe and boosted the flavor! Make this in minutes using your processor. Sprinkle with toasted pine nuts and chopped parsley. Serve chilled as an appetizer or hot over rice or pasta.
4 cloves garlic
2 medium onions, cut in chunks
2 stalks celery, cut in chunks
1 Tbsp olive oil
4 medium bell peppers (2 red, 1 green, 1 yellow)
1 jalapeño pepper
2 Japanese eggplants, unpeeled (1 lb/500 g)
1 Tbsp balsamic vinegar
1 can (28 oz/796 mL) tomatoes (salt-free or regular), drained (reserve liquid)
1/2 cup sultana raisins
1 Tbsp sugar
1/4 tsp red pepper flakes
1/2 tsp each ground cumin and dried basil
salt and freshly ground black pepper to taste
1/4 cup capers, rinsed and drained
1 cup pitted black and/or green olives
STEEL BLADE: Drop garlic through feed tube while machine is running; process until minced. Add onions and celery; process with quick on/off pulses, until coarsely chopped.
Heat oil in large pot. Sauté garlic, onions and celery on medium heat for 5 minutes, until soft.
SLICER: Cut bell and jalapeño peppers and eggplants in half; remove core and seeds from peppers. Slice peppers and eggplants, using medium pressure. Add to onion mixture and cook 10 minutes longer, stirring occasionally.
Add balsamic vinegar, drained tomatoes, raisins, sugar, pepper flakes, cumin, basil, salt and pepper. Cover partially and simmer 20 minutes longer, stirring occasionally. Add reserved tomato liquid as needed to prevent the mixture from becoming dry. Mixture should be thick, not watery. Stir in capers and olives at the end of cooking. Adjust seasonings to taste.
Yield: 8 to 10 servings (about 8 cups).
This keeps about 10 days in the refrigerator or freezes well.
164 calories per serving, 28.1 g carbohydrates, 4.3 g fiber, 3 g protein, 5.5 g fat (0.3 g saturated fat), 0 mg cholesterol, 364 mg sodium, 546 mg potassium, 2 mg iron, 64 mg calcium, 66 mg phosphorus
Recipes: Appetizer, Vegetarian, Parve , KosherAdd a comment