The Love Chef


Vegetable Recipes


            2 cups diced celery
            ½ cup Colavita Extra Virgin Olive Oil
            1 large or 2 medium eggplants, peeled and diced (about 6 cups)
            1 onion, chopped
            2 tablespoons tomato paste
            ¾ cup water
            1/3 cup red wine vinegar
            1 tablespoon sugar
            ½ cup chopped pitted green olives
            1 tablespoon drained capers
            1 tablespoon chopped fresh parsley

Yields 24 small portions

In a large skillet, sauté the celery in the Colavita Extra Virgin Olive Oil until soft and translucent, about 6 minutes. Remove the celery with a slotted spoon and set aside. Sauté the diced eggplant in the same pan until soft, remove from the pan and drain on paper towels to remove excess oil.

Sauté the onion in the same pan until soft.

In a small bowl, mix the tomato paste with the water. Add the mixture to the skillet along with the vinegar and sugar, and simmer for 15 minutes. Return the eggplant and celery to the pan and add the olives, capers, and parsley. Cook for 10 minutes. Serve warm or cold.

“The Love Chef” (Francis Anthony) is the author of several cookbooks and appears on local and national TV. You can find his cookbooks at and/or visit his website “Cooking With Love” and “The Love Chef” are registered trademarks.


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