Tuesday, December 28, 2010


History: My cousin Jo-Ann has given this recipe for our family cookbook.


  • 1 small can of peeled tomatoes  
  • 1 medium size eggplant, peeled and cut into bite-sized pieces 
  • 6-8 cubanelle frying peppers, cut into bite-sized pieces 
  • 2 stalks of celery, sliced into short lengths  
  • 1 small onion, diced  
  • approximately 12 black olives, sliced  
  • approximately 12 green pimento olives, sliced 
  • dash of vinegar 
  • dash of oregano 
  • dash of garlic power 
  • 1 teaspoon of capers (optional…but I love them!!!)
1. Simmer tomatoes with salt (to taste), oregano, garlic power and capers for about ½ hour.

2. Fry in cooking oil separately; eggplant, peppers, celery and onion. Drain excess oil. Put vegetables in a bowl and sprinkle with vinegar. Pour tomatoes over mixture. Add more seasonings if necessary.



May be kept in refrigerator covered for up to a week or two.

Keeps well in the freezer.

Buon Appetito!



I love this stuff!!!

I put it on everything!





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