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extra-virgin olive oil salt onions celery tomatoes olives olives white raisins capers red wine vinegar crusty bread
Viewed: 25 - Published at: 9 years agoIngredients
- 1/2 c. Extra virgin olive oil
- 1 med Eggplant peeled, diced small Salt to taste Freshly-grnd black pepper to taste
- 1 c. Small-diced onions
- 1 c. Small-diced celery
- 2 c. Peeled, seeded, small-diced fresh tomatoes
- 10 x Calamata olives pitted, halved
- 10 x Sicilian olives pitted, halved
- 1/4 c. White raisins soaked in water for 20 min, liquid removed
- 1 Tbsp. Capers
- 2 Tbsp. Red wine vinegar
- 2 Tbsp. Toasted pine nuts Crusty bread for serving
Method
- In a large saute/fry pan, over medium heat, add in 1/4 c. of the extra virgin olive oil.
- When the oil is warm, add in the eggplant.
- Season with salt and pepper.
- Saute/fry till the eggplant is soft, about 15 min, stirring occasionally.
- Remove the eggplant and set aside.
- In the same saute/fry pan, over medium heat, add in 2 more Tbsp.
- of the oil.
- Add in the onions.
- Season with salt and pepper.
- Saute/fry till wilted and lightly golden brown, about 4 min.
- Remove the onions and set aside.
- In the same saute/fry pan, over medium heat, add in 2 more Tbsp.
- of the oil.
- Add in the celery.
- Season with salt and pepper.
- Saute/fry till wilted, about 3 min.
- Remove from the pan and set aside.
- In the same large saute/fry pan, over medium heat, add in the remaining 2 Tbsp.
- of oil.
- When the oil is warm, add in the eggplant, onions, celery, tomatoes, olives, raisins, capers, vinegar and pine nuts.
- Season with salt and pepper.
- Cook for about 15 min.
- Remove from the heat and turn into a serving bowl.
- Cold the mix slightly and serve with crusty bread.
- This dish is a great side dish for roasted meats or possibly seafood.
- This recipe yields 8 to 10 servings.
