¼ cup olive oil
1 medium eggplant about 4 cups cut it in cubes
1 cup red onion chopped
1 cup celery thinly sliced
1 Tb chopped anchovies (optional)
1 cup red bell pepper chopped
1 cup of canned diced tomatoes with juices
¼ cup red wine (optional)
½ cup black pitted olives quartered
2 Tb capers
2 tbsp fresh oregano, chopped
3 tbsp fresh basil, chopped
Pinch of stevia (optional you might need it if you don't use the red wine)
Salt the eggplant and let it sweat for about 30-45 minutes before chopping - -this will take a lot of the bitterness out of it. Rinse and squeeze dry in a towel.
Heat oil. Sauté onions and celery for a few minutes until softened.
Add pre-salted eggplant. Sauté for about 3-4 minutes.
Add bell pepper and anchovies. Cook for 2-3 minutes.
Add diced tomatoes and red wine. Allow to cook until it turns into a stew and the ingredients start to marry. This usually takes about 20-25 minutes.
Add the olives, capers and fresh herbs. Stir and remove from heat.
Serve over quinoa or as a side dish with chicken.
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