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SaladMakes 2-1/2 quarts

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 needed)
  • 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 and sliced
  • 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)


  1. Trim the tops off the eggplant and dice into 1-inch pieces.
  2. In a large bowl, placed cubed eggplant and sprinkle with 1-Tablespoon salt.
  3. Toss together thoroughly and remove to a large colander.
  4. Place the bowl underneath the colander and allow to drain 30 to 40 minutes.
  5. Heat a large frying pan and add 2-Tablespoons of the olive oil, the celery, and the onion.
  6. Saute about 15 minutes or until tender.
  7. Place sauteed vegetables in a 4 to 6-quart pot.
  8. After the diced eggplant has drained, rinse it well in cold water.
  9. Drain well and pat dry with a towel.
  10. In the frying pan, add some of the remaining olive oil. Add the eggplant and saut� about 10 minutes.
  11. It is best to do this in 3 small batches, using some of the oil each time.
  12. Add to he pot of sauteed celery and onion.
  13. To the pot, stir in vinegar, sugar, plum tomatoes, tomato paste, capers, olives, and anchovies.
  14. Bring to a boil, cover, and simmer 15 to 30 minutes, or until tender.
  15. Stir in the raisins, pine nuts, salt, and pepper.
  16. 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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