Preparation

• 1 Heat 1 tablespoon of the olive oil in a large sauté pan over medium high.2  Add eggplant and cook until lightly browned and tender, stirring occasionally, for about 7-8 minutes.3 Remove eggplant from pan and set aside in a large mixing bowl. Pour remaining oil in pan and heat over medium.4 Add onions, peppers and celery and cook for 5-7 minutes until vegetables are cooked through.5 Turn heat to low and stir in tomatoes, California Ripe Olives, basil, pine nuts, capers, vinegar, salt, sugar and pepper.6 Cook until heated through. Mix in eggplant and serve hot or at room temperature.
• Source: California Olive