• Yield: 48 servings


2medium eggplants
2 onions, chopped
1 1/2cups thickly sliced celery
2 green bell peppers, seeded and cut in 1-inch chunks
2 garlic cloves, minced
2 (14 1/2-ounce) cans Italian stewed tomatoes with their juice
1/3cup red wine vinegar
2tablespoons sugar
2tablespoons dried basil
3tablespoons tomato paste
1/2cup chopped parsley
1teaspoon pepper
1/4cup sliced stuffed green olives


  1. Cut the unpeeled eggplant into 1-inch cubes. Heat a large pot coated with nonstick cooking spray over medium-low heat and add the eggplant and onions, sauteing until lightly golden, about 6 minutes. Add the celery, green peppers, garlic, tomatoes, vinegar, sugar, basil tomato paste, parsley, pepper and green olives to the pot and stir gently but thoroughly. Simmer, covered, for 30 minutes, stirring occasionally. Remove the lid and simmer about 10 minutes more, or until thick. Makes 3 quarts.

Recipe reprinted with permission from American Favorites (Holly Clegg, 1996). For more from Holly, follow along at her website, Trim & Terrific

Nutritional Info *per serving

  • Calories 20
  • Fat .3g
  • Saturated Fat 0g
  • Cholesterol 0mg
  • Sodium 71mg