1. Lightly salt the eggplant and set in a colander to drain any bitter juices. For young eggplant this is not necessary, or older eggplant, allow to drain for ~20 min. Once draining is complete, rinse salt from the eggplant so it will not be transferred into the rest of the dish.
2. In a large saucepan, sauce green pepper, onion, and celery until soft. Add garlic and thyme; saute until fragrant, then add green olives, capers, red pepper flakes and tomatoes. Allow the tomatoes to break down (assisted with a wooden spoon) while cooking over medium heat.
3. Add the tomato sauce, basil, sugar, and vinegars. Taste and add salt and adjust sugar for a sweet-sour taste.
4. In another large shallow pan, heat the olive oil. Pat dry the rinsed eggplant and fry with zucchini in small batches until cooked through and golden brown. Transfer to a paper towel to drain.
5. Carefully toss eggplant and zucchini mixture with the pine nuts and tomato sauce. Taste again and adjust seasoning as desired.
6. Refrigerate overnight. Serve cold or warm with bread, meats, polenta, etc. Enjoy!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1371g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 224 (41%)|
|Amt Per Serving||% DV|
|Total Fat 24.9g||33 %|
|Saturated Fat 2.7g||14 %|
|Monounsaturated Fat 11.6g|
|Polyunsanturated Fat 7.8g|
|Cholesterol 0mg||0 %|
|Sodium 5198.7mg||179 %|
|Potassium 3815.4mg||100 %|
|Total Carbohydrate 78.9g||23 %|
|Dietary Fiber 22.3g||89 %|
|Sugars, other 56.6g|
|Protein 18.5g||26 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 549
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.