14 tablespoons of olive oil (210 ml)
2 medium onions (200 g), cut in half and then into thin slices
2 teaspoons of salt
1 medium red bell pepper (130 g), cut into thin slices
4 cloves of garlic, cut into thin slices
1 can of tomato pulp (400 g), chopped (reserve the liquid)
3 tablespoons of parsley, chopped
1/2 teaspoon of oregano or thyme
5 cups of salted leaves, chopped (600 g)
1 medium eggplant (300 g), with skin, cut into 1 cm cubes
1/2 cup of red wine vinegar (120 ml)
2 tablespoons of sugar
1/4 cup of well-rinsed and drained pickled caper (40 g)
1 cup of black olives without pit (150 g)
1/2 teaspoon of black pepper
14 tablespoons of olive oil (210 ml)
2 medium onions (200 g), cut in half and then into thin slices
2 teaspoons of salt
1 medium red bell pepper (130 g), cut into thin slices
4 cloves of garlic, cut into thin slices
1 can of tomato pulp (400 g), chopped (reserve the liquid)
3 tablespoons of parsley, chopped
1/2 teaspoon of oregano or thyme
5 cups of salted leaves, chopped (600 g)
1 medium eggplant (300 g), with skin, cut into 1 cm cubes
1/2 cup of red wine vinegar (120 ml)
2 tablespoons of sugar
1/4 cup of well-rinsed and drained pickled caper (40 g)
1 cup of black olives without pit (150 g)
1/2 teaspoon of black pepper
In a large skillet, heat 4 tablespoons of olive oil over high heat
Add the onion slices and 1/2 teaspoon of salt
Cook, stirring occasionally, until the onion is soft (about 5 minutes)
Add the bell pepper slices and cook, covered, for about 5 minutes or until slightly tender
Add the garlic and cook for an additional 2 minutes
Add the chopped tomato pulp with its liquid, parsley, and half of the oregano or thyme
Cook, stirring occasionally, until the bell peppers are soft (about 15 minutes)
In another large skillet, heat 2 tablespoons of olive oil over medium heat
Add the chopped salted leaves and cook, covered, for about 10 minutes or until slightly tender
Transfer to a medium bowl and season with 1/2 teaspoon of salt and the remaining oregano or thyme. Reserve
In the same skillet, heat the remaining olive oil over medium heat
Add the eggplant cubes, 1/2 teaspoon of salt, and cook, stirring occasionally, until lightly browned (about 8 minutes)
Transfer the eggplant to the skillet with the tomato mixture, bell peppers, and onion
Cover and cook at low heat for about 20 minutes or until the eggplant is tender
While this is cooking, in a small saucepan, combine the red wine vinegar and sugar
Heat over low heat, stirring well to dissolve
Add the pickled caper and black olives, and cook for 1-2 minutes
Season with the remaining salt and black pepper
Transfer the cooked vegetables and reserved salted leaves to a large serving dish
Drizzle with the alcaparra and olive sauce, mix well, and let cool
Serve at room temperature
296 calories per serving
