You may also like
Categories:
olive oil yellow onion celery stalks kosher salt eggplant green olives pine nuts capers red pepper tomato paste tomatoes red wine vinegar sugar
Viewed: 78 - Published at: 3 years agoIngredients
- 4 tablespoons olive oil
- 1 small yellow onion, chopped
- 3 celery stalks, cut lengthwise and chopped
- Kosher salt
- 1 large OR 2 medium eggplant, skinned and cubed
- 1 cup pitted green olives, sliced lengthwise in half
- 2 tablespoons pine nuts (optional)
- 2 tablespoons drained capers
- 1 teaspoon red pepper flakes
- 1 tablespoon tomato paste
- 5 whole peeled tomatoes (from a 14-ounce can of whole peeled tomatoes)
- 1/4 cup red wine vinegar
- 1 tablespoon sugar
Method
- Heat olive oil in a large saute pan over medium/high heat. Add the celery, onion and a small pinch of salt. Cook, stirring occasionally until the celery and onions are completely soft and caramelized. Transfer it all with a slotted spoon to a heat-safe bowl and set aside.
- Return the saute pan to the stove. Add the eggplant to the saute pan and sprinkle it with a small pinch of salt. Do not stir the eggplant until the bottom layer browns slightly. Then stir and let the eggplant soften and caramelize all over. Transfer the eggplant to the same bowl as the onion and celery.
- Return the saute pan to the stove again, adding the olives, pine nuts, capers, red pepper flakes and tomato paste. Saute for a few minutes until pine nuts are golden brown and aromas from the olives and capers are released. Immediately add in the tomatoes, vinegar and sugar. Stir, breaking up the tomatoes with a wooden or slotted spoon and let simmer for a couple of minutes.
- Pour the contents of the saute pan into the bowl with the onions, celery and eggplant. Mix all the ingredients well, let cool slightly and serve with toasted slices of baguette with or without fresh ricotta cheese.
