Stewed Eggplant, Peppers, Olives, and Celery Recipe

Name: Stewed Eggplant, Peppers, Olives, and Celery
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup extra-virgin olive oil; 1 large red onion, cut into 3/4-inch chunks; 1 fennel bulb, trimmed, cored, cut into 3/4-inch chunks; 4 stalks celery, peeled if necessary, cut into 3/4-inch chunks; 2 red, yellow, or orange bell peppers, seeded, cut into 3/4-inch chunks; 2 teaspoons kosher salt, plus more as needed; 2 fresh bay leaves, or 3 dried bay leaves; 1 cup vegetable oil; 2 small, firm eggplants, cut into 3/4-inch chunks; 2 medium zucchini, cut into 3/4-inch chunks; 1/3 cup cider vinegar; 2 tablespoons honey; 12 oil-packed sun-dried tomatoes, drained, cut into strips; 1/2 cup drained tiny capers in brine; 1 teaspoon dried oregano

Servings: persons

1/4 cup extra-virgin olive oil
1 large red onion, cut into 3/4-inch chunks
1 fennel bulb, trimmed, cored, cut into 3/4-inch chunks
4 stalks celery, peeled if necessary, cut into 3/4-inch chunks
2 red, yellow, or orange bell peppers, seeded, cut into 3/4-inch chunks
2 teaspoons kosher salt, plus more as needed
2 fresh bay leaves, or 3 dried bay leaves
1 cup vegetable oil
2 small, firm eggplants, cut into 3/4-inch chunks
2 medium zucchini, cut into 3/4-inch chunks
1/3 cup cider vinegar
2 tablespoons honey
12 oil-packed sun-dried tomatoes, drained, cut into strips
1/2 cup drained tiny capers in brine
1 teaspoon dried oregano

1
Heat the olive oil in a large skillet over medium heat.
2
Add the onion, fennel, celery, and peppers, season with 1 teaspoon salt, and drop in the bay leaves.
3
Toss a few times to coat the vegetables in the oil, then cover and let sweat over low heat until tender, about 10 minutes.
4
Heat 1/2 cup of the vegetable oil in another skillet over medium-high heat.
5
Slide in the eggplants and cook, turning to brown all sides, about 6 to 7 minutes.
6
Drain the eggplants on a paper-towel-lined baking sheet.
7
Add the remaining 1/2 cup of oil to the skillet, and repeat with the zucchini, browning on all sides, about 6 to 7 minutes.
8
Remove the browned zucchini, and let it drain along with the eggplant.
9
Meanwhile, bring the vinegar and honey to a boil in a small saucepan, and cook until syrupy and reduced by about half, 2 to 3 minutes.
10
When the onion, fennel, celery, and peppers are tender, uncover and add the sun-dried tomatoes.
11
Cook, uncovered, to evaporate excess liquid, about 2 to 3 minutes more.
12
Sprinkle in the capers and oregano.
13
Pat the eggplants and zucchini dry, and season with 1/2 teaspoon salt.
14
Add the eggplants and zucchini to the skillet with the other vegetables, and toss to combine.
15
Drizzle in the reduced vinegar mixture, season with remaining 1/2 teaspoon salt (or as needed), and toss for a minute or two, just until the vegetables are glazed.
16
Serve warm or at room temperature.

803

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/4 cup extra-virgin olive oil, 1 large red onion, cut into 3/4-inch chunks, 1 fennel bulb, trimmed, cored, cut into 3/4-inch chunks, 4 stalks celery, peeled if necessary, cut into 3/4-inch chunks, and more.

Yes, Stewed Eggplant, Peppers, Olives, and Celery falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Stewed Eggplant, Peppers, Olives, and Celery

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