BarbCA 10-19-99 1:25 PM
2 lbs. eggplant peeled and cut into 2-inch cubes
1/2 cup olive oil, divided
2 cups finely chopped celery
3/4 cup chopped onion
1/3 cup wine vinegar mixed with 4 teaspoons sugar
3 cups Italian plum tomatoes, canned or fresh, peeled
2 tablespoons tomato paste
6 large green Italian olives, pitted and well rinsed (substitute Greek or American olives)
2 tablespoons capers
4 flat anchovy filets well rinsed and pounded smooth
Salt and pepper
2 Tablespoons pine nuts
Sprinkle eggplant cubes with salt in a large colander and let drain for about 30 minutes.
In a large heavy skillet, heat 1/4 cup olive oil. Add celery and cook over moderate heat, stirring frequently for about 10 minutes. Then add onion and cook for another 8 to 10 minutes. With a slotted spoon, transfer to a bowl.
Add remaining oil to skillet. Saute eggplant over high heat, stirring frequently for about 8 minutes or until they are lightly brown. Return celery and onions to pan and stir in vinegar and sugar, drained tomatoes, tomato paste, olives, capers, anchovies and salt and pepper. Bring to a boil, reduce heat and simmer uncovered, stirring frequently for about 15 minutes. Stir in pine nuts. Taste for seasoning and season with more salt and pepper or vinegar as needed. Transfer to a bowl and refrigerate until ready to serve.
Really good on Bruschetta.
from Foods of World Italian Cook Book
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