I am the child of yesterday
Looking for the warmth of the sun
Longing for the tenderness of the breeze
Listening for the footsteps
I am waiting patiently; waiting
Catherine
Catherine
Ingredients:
2 eggplants - peeled and cubed
2 stalks celery - chopped
4 cloves garlic - chopped
5 red bell peppers - roasted and sliced (seeds removed)
1 large onion - sliced
2 tablespoons - capers plus 2 tablespoons caper juice
3 tablespoons olives - your choice (pitted)
¼ cup raisins
½ jalapeño - chopped with seeds
1 tsp. salt
½ tsp. black pepper
¼ tsp. red pepper flakes
½ tsp. dried oregano
4 tablespoons olive oil
¼ cup vinegar plus ½ tsp. salt and 1 tablespoon sugar
Heat a large frying pan with 2 tablespoons olive oil. Add the cubed eggplant and sauté until slightly golden. Add the onion, celery, jalapeño and garlic and continue to sauté until softened.
Add the sliced peppers, raisins, capers, olives and toss.
Add the seasonings. Combine the vinegar with the salt and sugar and stir. Add this to the pan and toss.
Turn off the heat; drizzle with a little extra olive oil and let cool a bit before serving.
Enjoy with Love,
Catherine
lisa is cooking says
I love this mix of flavors, and the spicy jalapeno sounds great in this!
Amy (Savory Moments) says
I have never had this salad before, Catherine - it's looks so bright and delicious!
MonuTeena RecipesPassion says
Lovely Salad Catherine 🙂 Pass me the Bowl; loving the recipe, very simple and very healthy 🙂
Maureen | Orgasmic Chef says
Perfect, perfect salad.
Lenia says
It sounds wonderful,dear Cathrine!
Have a lovely week!