Add 1/2 cup olive oil.
1
1 diced onion, 1 chopped bell peppers and 1 cup of chopped celery.
2
Sauté for a few minutes.
3
Season with 1 tbsp of salt.
4
We are looking for that translucent texture.
5
Add eggplants (previously cubed and salted)
6
Let them cook for about 5 minutes.
7
Check seasoning again. Add 1 tsp black pepper.
8
Add 1 can of diced tomatoes and a couple of bay leaves.
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Let the stew simmer for 20 minutes.
10
Add 1 tbsp of capers, 1 cup chopped olives, and 1/2 cup golden raisins.
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Splash of red wine vinegar.
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Simmer for 10 more minutes.
13
It tastes better the next day.Enjoy with fresh basil and lots of bread!
14
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