5 cups of chopped salted olives
1 cup of black olives
1 cup of olive oil
1/2 cup of red wine vinegar
1/4 cup of washed and drained capers
3 tablespoons of chopped pickled peppers
2 tablespoons of chopped garlic
2 teaspoons of salt
1/2 teaspoon of oregano
1/2 teaspoon of paprika
4 cloves of garlic, sliced
2 medium onions, thinly sliced
1 can of tomato puree
1 medium eggplant, cut into 1 cm cubes
1 red bell pepper, sliced
5 cups of chopped salted olives
1 cup of black olives
1 cup of olive oil
1/2 cup of red wine vinegar
1/4 cup of washed and drained capers
3 tablespoons of chopped pickled peppers
2 tablespoons of chopped garlic
2 teaspoons of salt
1/2 teaspoon of oregano
1/2 teaspoon of paprika
4 cloves of garlic, sliced
2 medium onions, thinly sliced
1 can of tomato puree
1 medium eggplant, cut into 1 cm cubes
1 red bell pepper, sliced
Heat four tablespoons of olive oil in a frying pan over high heat with the onion and half teaspoon of salt
Stir occasionally until the onion is caramelized
Add the garlic, cover, and cook for two minutes
Add the tomato (with its liquid), the pepper sauce, and half of the oregano
Cover and cook for 15 minutes. Reserve
In another frying pan, heat two tablespoons of olive oil, add the salted olives, cover, and simmer until they are soft
Transfer to a bowl, season with half teaspoon of salt and the remaining oregano. Reserve
3 Heat the remaining olive oil
Add the eggplant, half teaspoon of salt, and cook, stirring occasionally, until golden brown
Transfer to the frying pan with the tomato, cover, and simmer over low heat until the eggplant is tender
4 In a saucepan, mix the vinegar, garlic, capers, and olives
Cook for two minutes
Add salt and paprika
Place the legumes in a serving dish, drizzle with the caper sauce, and stir well
Serve at room temperature.
