Linda's Summertime Eggplant Salsa |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This recipe is a variation of Sicilian Caponata, which is an eggplant relish served in Sicily as a topping for brushetta or as a condiment served with meat or fish. My family loves it as a dip for tortilla chips or even by the spoonful (if no one's looking!). Be sure to microwave the eggplant, or it will absorb too much oil and become mushy. Ingredients:
1 large eggplant, cut into 1/2 inch cubes |
3/4 teaspoon kosher salt |
1 cup tomato-vegetable juice cocktail (such as v8®) |
1/4 cup red wine vinegar |
1/2 cup red wine |
2 tablespoons brown sugar |
1/4 cup chopped fresh parsley |
4 anchovy fillets, minced, or to taste |
1 (14.5 ounce) can diced tomatoes |
1/4 cup raisins |
1/2 cup pitted black olives, chopped |
1/2 cup pitted green olives, chopped |
1/2 cup zucchini, diced |
1/2 cup yellow squash, diced |
2 celery stalks, diced |
1/2 red bell pepper, diced |
1/2 cup grated carrot |
3 tablespoons extra-virgin olive oil |
1/2 red onion, finely diced |
1/2 cup pine nuts |
1/4 cup grated parmesan cheese |
Directions:
1. Toss the eggplant with the kosher salt and spread out onto a microwave-safe plate. Cook in the microwave on High until the eggplant is dry and has shriveled to 1/3 of its original size, about 15 minutes. Transfer to a paper towel-lined plate and set aside.
2. Whisk the tomato juice cocktail, vinegar, red wine, brown sugar, parsley, and anchovies together in a large bowl. Stir in the tomatoes, raisins, black olives, green olives, zucchini, yellow squash, celery, red bell pepper, and carrot; set aside.
3. Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Stir in the eggplant and cook, stirring occasionally, until the edges have browned, 4 to 8 minutes. Add the remaining 2 tablespoons of olive oil along with the celery and onion. Cook and stir until the onion has softened, about 4 minutes more. Stir in the vegetable mixture and bring to a simmer. Reduce heat to medium-low and simmer uncovered until the liquid thickens and begins to coat the vegetables, 4 to 7 minutes more. Scrape into a bowl and stir in the pine nuts. Refrigerate to room temperature. Sprinkle with the Parmesan cheese and serve.
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