Recipe tags: vegetable base, easy difficulty, main, vegetarian, skillet
|6 Tbsp||olive oil, divided|
|2||large eggplants, cubed|
|2 Tbsp||Better Than Bouillon® Seasoned Vegetable Base|
|1||stalk celery, thinly sliced|
|2||garlic cloves, chopped|
|6||plum tomatoes, diced|
|3 Tbsp||red wine vinegar|
|3 Tbsp||pitted black olives|
|2 Tbsp||granulated sugar|
|2 Tbsp||chopped flat-leaf parsley|
Heat 2 tbsp oil in large, nonstick skillet set over medium heat; cook eggplant, in 2 batches, with some of the Vegetable Base for 8 to 10 minutes or until browned and tender, adding more oil and Vegetable Base as needed. Transfer eggplant to bowl.
Add remaining oil, onions, celery and garlic to skillet; cook for about 10 minutes or until softened. Add tomatoes, pepper and remaining Vegetable Base. Simmer for 10 minutes.
Stir in cooked eggplant, vinegar, olives, capers and sugar. Simmer for 6 to 8 minutes or until heated through and fragrant. Sprinkle with parsley. Serve warm or at room temperature.
Tip: Serve as a side dish with grilled or roasted meats, or with egg dishes – or toss with hot, cooked pasta.