Makes a nice appetizer with toasted crusty bread, or a nice lunch with some sharp cheese, toasted bread, and wine...it's a relish so it works best if everything is chopped pretty finely.
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|1 smallEggplant; chopped in 1/4" cubes|
|1 smallOnion; chopped|
|1/4 cupOlive oil; (more if needed)|
|2 stalksCelery; chopped|
|1 largeRed bell pepper; chopped|
|2 tablespoonGarlic; minced|
|2 smallTomato; chopped|
|1/2 cupBlack olives; chopped|
|1/4 cupPine nuts; toasted|
|1/2 tablespoonCapers; rinsed|
|2 tablespoonRed wine vinegar|
|1/2 teaspoonSalt; or more to taste|
|Black pepper; to taste|
Soak the eggplant in salted water to cover at least 15 mins and then rinse and dry.
Sautee the onion in 2 Tbsp of the oil. After a couple mins, add the celery. Saute till the celery is brightly colored and still somewhat firm. Remove onions and celery to a large mixing bowl.
Add another Tbsp olive oil to the pan, then saute peppers, and after a couple mins, add the garlic and cook another minute. Then add the tomatoes and saute one more minute. Add this to the bowl with the onion mixture.
Add another Tbsp of olive oil to pan, then saute the eggplant until tender and golden. Add the rest of the ingredients to the mixing bowl while the eggplant cooks. Add the sauteed eggplant. Mix well. Serve hot, chilled or at room temp.
This will keep for several weeks in the fridge.
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