AVAILABLE AT SHOP WQED
Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
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Primary category: Appetizers
3/4 cup olive oil
1 large eggplant, cut into bite-sized pieces
6 medium zucchini, cut into bite-sized pieces
1/2 lb mushrooms, thickly sliced
1 1/2 cup chopped onions
1 cup sliced celery
1 garlic clove, crushed
1/2 cup red wine vinegar
1/4 cup capers, drained
2 TB sugar
1 tsp salt
1/4 tsp pepper
3 large tomatoes, cut into bite-sized pieces
4 1/2 oz jar pimento stuffed olives, halved crosswise
In 8-quart Dutch oven or large saucepot over high heat, in hot olive oil, cook eggplant, zucchini, mushrooms, onions, celery and garlic 10 minutes, stirring occasionally. Stir in red wine vinegar, capers, salt, sugar and pepper into mixture in the Dutch oven. Reduce heat to low; cover and simmer 5 to 10 minutes until vegetables are fork tender.
Stir in tomato chunks and the halved olives. Heat to boiling over high heat.
Spoon vegetables into large bowl; cover and refrigerate at least 3 hours or until mixture is chilled.
Serve with pita bread wedges or slices of roasted lamb. This is also great as a first course or as an accompaniment for cold, sliced meats.