Prep Time: 30 min
Drain Time: 40 min
Saute Time: 25 min
Cooking Time: 20 min
- 2 pounds eggplant
- 1 Tablespoon salt
- 4 Tablespoon olive oil (more as
- 2 cups celery, sliced 1/4-inch thick
- 1 medium yellow onion, chopped
- 1/3 cup white wine vinegar
- 1 Tablespoon sugar
- 3 cups canned plum tomatoes, crushed
- 2 Tablespoons tomato paste
- 2 Tablespoon pickled capers, drained
- 6 large pitted green olives, drained
- 4 or 5 anchovy fillets in oil, cut in half
- 1/4 cup golden raisins
- 1/2 cup toasted pine nuts*
- Salt (to taste)
- Pepper (to taste)
- Trim the tops off the eggplant and dice into 1-inch pieces.
- In a large bowl, placed cubed eggplant and sprinkle with
- Toss together thoroughly and remove to a large colander.
- Place the bowl underneath the colander and allow to drain 30 to 40
- Heat a large frying pan and add 2-Tablespoons of the olive oil, the
celery, and the onion.
- Saute about 15 minutes or until tender.
- Place sauteed vegetables in a 4 to 6-quart pot.
- After the diced eggplant has drained, rinse it well in cold water.
- Drain well and pat dry with a towel.
- In the frying pan, add some of the remaining olive oil. Add the
eggplant and saut� about 10 minutes.
- It is best to do this in 3 small batches, using some of the oil each
- Add to he pot of sauteed celery and onion.
- To the pot, stir in vinegar, sugar, plum tomatoes, tomato paste,
capers, olives, and anchovies.
- Bring to a boil, cover, and simmer 15 to 30 minutes, or until
- Stir in the raisins, pine nuts, salt, and pepper.
- Allow to cool. Serve at room temperature or cold.
Alan's Kitchen Tip
- *Simply pan-fry over medium heat with a Tablespoon of olive oil.
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