2 medium onions, cut in half and then into thin slices (200g)
14 tablespoons of olive oil
2 teaspoons of salt
1 medium red bell pepper, cut into fine strips (130g)
4 cloves of garlic, minced
400g of canned tomatoes, peeled and chopped
3 tablespoons of chopped fresh parsley
1/2 teaspoon of dried oregano
5 cups of black olives with leaves, pitted and chopped (600g)
1 medium eggplant, cut into 1cm cubes (300g)
1/2 cup of vinegar
2 tablespoons of lemon juice
1/4 cup of capers, drained and rinsed
1 cup of pitted green olives (150g)
1/2 teaspoon of black pepper
2 medium onions, cut in half and then into thin slices (200g)
14 tablespoons of olive oil
2 teaspoons of salt
1 medium red bell pepper, cut into fine strips (130g)
4 cloves of garlic, minced
400g of canned tomatoes, peeled and chopped
3 tablespoons of chopped fresh parsley
1/2 teaspoon of dried oregano
5 cups of black olives with leaves, pitted and chopped (600g)
1 medium eggplant, cut into 1cm cubes (300g)
1/2 cup of vinegar
2 tablespoons of lemon juice
1/4 cup of capers, drained and rinsed
1 cup of pitted green olives (150g)
1/2 teaspoon of black pepper
In a large frying pan, over high heat, sauté the onion in 4 tablespoons of olive oil, stirring occasionally, until it is softened
Season with 1/2 teaspoon of salt
Add the bell pepper, cover the pan and cook, stirring occasionally, until it becomes tender
Add the garlic and cook for another 2 minutes
Add the canned tomatoes with their juices, parsley, and half of the oregano, cover and let simmer over low heat, stirring occasionally, until the bell pepper is cooked
Reserve in the covered pan
In another large frying pan, heat 2 tablespoons of olive oil over medium heat
Add the black olives, cover and cook, stirring occasionally, until they become soft
Transfer to a medium bowl, season with 1/2 teaspoon of salt and the remaining oregano. Reserve
In the same pan, heat the remaining olive oil over medium heat
Add the eggplant and 1/2 teaspoon of salt and cook, stirring occasionally, until it is lightly browned
Transfer the eggplant to the pan with the tomatoes
Cover and let simmer over low heat, until the eggplant becomes tender
In a small saucepan, combine the vinegar and lemon juice
Add the capers and pitted green olives and cook over low heat for 2 minutes
Season with the remaining salt and black pepper
Transfer the cooked vegetables and black olives to a large serving dish
Pour the caper-olive mixture over the vegetables and mix
Let it cool to room temperature and serve.
