👨‍🍳 作り方

1. 1

   Prepare the eggplant: Cut into 1 cm cubes. Place in a sieve over a bowl, sprinkle with salt, and let sit for 30 minutes to draw out bitter juices. Pat dry with paper towels.

2. 2

   Heat 1.5 tbsp olive oil in a large pan over medium-high heat. Add the eggplant and fry until golden brown, about 7-10 minutes. Remove eggplant and set aside.

3. 3

   Add the remaining 1.5 tbsp olive oil to the pan. Sauté the onions and garlic until softened, about 5 minutes. Add the bell peppers and celery, and cook for another 5 minutes until slightly softened.

4. 4

   Add the diced tomatoes and tomato paste to the pan. Stir well and cook for about 10 minutes, allowing the tomatoes to break down.

5. 5

   Return the fried eggplant to the pan. Add the capers, olives, red wine vinegar, sugar, chopped basil, oregano, and thyme. Stir to combine.

6. 6

   Season with black pepper. Add a little water if the mixture seems too dry. Cover and simmer on low heat for at least 1 hour, or until the vegetables are tender and the flavors have melded. Stir occasionally.

7. 7

   Taste and adjust seasoning if necessary. Serve warm, at room temperature, or cold.