Halal Eggplant And Olive Stew Recipe

About this recipe

A hearty and flavorful eggplant stew made with olives, capers, and a medley of vegetables, perfect for a satisfying Halal dinner.

Ingredients

• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 1 Piece Red Bell Pepper, 1pcs | Gopuff
• 1 stick Organic Celery Stick
• - Filippo Berio Garlic Flavoured Olive Oil
• Pack Of 2 Aubergine/Eggplant Medium (Pack Of 2)
• - Tomato Sauce With Garlic Vorrei Cooking & Table Sauces Pasta Sauce Italian Cuisine Italian Food Tomato Sauce For Pasta
• 190G Sundried Tomato Paste, 190G
• 100 G Jumbo Garlic 100g
• 900G Crespo Pitted Black Olives
• 50G Pepper Black Ground BWFO
• 50G Nicolas Alziari Herbes De Provence, 50G
• - Silver Spoon Granulated Sugar
• 75G Perello Capers In Salt, 75G
• 12.5 Kg Top-Op Cooking Salt 12.5kg
• - McCormick Gourmet Organic Cayenne Pepper MCG-24431
• 180G Capote Capers In Salted Water, 180G
• - Bragg Apple Cider Vinegar

Instructions

1. 1. In a 4-quart casserole, heat 1/2 cup olive oil on medium-high heat. Add 3 cups diced onion, 1 1/2 cups diced bell pepper, and 1 1/2 cups diced celery. Sauté until softened, about 5-7 minutes.
2. 2. Add 2 medium eggplants, diced, to the casserole. Stir well to combine. Cover with a lid and cook on medium heat for 20 minutes, stirring occasionally.
3. 3. Stir in 1 cup tomato sauce and 1 small can (6 oz) of tomato paste. Mix thoroughly and let it simmer for 10 minutes.
4. 4. Add 5 minced garlic cloves, 1 cup sliced black olives, 1/2 cup capers, 1/2 cup apple cider vinegar, 3 tablespoons sugar, 1/4 cup capers, 1 tablespoon salt, 1 teaspoon cayenne pepper, and 1 teaspoon black pepper. Stir well to combine.
5. 5. Cover and cook on low heat for an additional 10 minutes, allowing the flavors to meld together. Stir occasionally to prevent sticking.
6. 6. Taste and adjust seasoning if needed. Serve hot as a main dish with crusty bread or over rice.