1/4 cup olive oil
1/2 medium white onion, finely chopped
2 cloves garlic, minced
2 stalks green onion, finely chopped
1 stalk celery, finely chopped
1/2 medium fennel bulb, finely chopped
1/2-3/4 medium eggplant, peeled and diced small
3 medium tomatoes, diced small
1/2 (15 ounce) can artichoke hearts, finely chopped
1/4 cup tomato sauce
1/4 cup red wine vinegar
2 tablespoons capers
2 tablespoons pine nuts, toasted
2 teaspoons sugar
salt and pepper, to taste
1 tablespoon fresh basil, finely chopped
1 tablespoon celery tops, finely chopped
1 tablespoon fresh Italian parsley, finely chopped
1 teaspoon fresh thyme
1 baguette, sliced and toasted
1. In a large skillet, heat olive oil over medium heat. Once hot, add the onion and allow to sweat.
2. Add the garlic, green onion, celery, fennel, eggplant, tomatoes, artichoke hearts, tomato sauce, vinegar, capers, pine nuts, sugar, and salt and pepper. Cook for about 20-25 minutes until the vegetables are all tender.
3. Once vegetables are tender, add the remaining ingredients except the bread. Cook for another 5 minutes. Serve at room temperature or warm with toasted baguette slices.
Feel free to use fresh prepared artichoke hearts. For the sake of time, I used canned ones. Add more tomato sauce if you feel it is necessary.
Source of recipe: I wrote the recipe. For more information, please see my blog here: http://veganmiss.blogspot.com/2011/05/fennel-artichoke-and-eggplant-capo...