| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
Sicilian |
Lifetime tv, Life1 |
4 |
servings |
INGREDIENTS
| 1 |
lg |
Eggplant; peeled and cut in |
|
|
; 3/4-inch dice |
| 1 |
lg |
Red onion; halved and thinly |
|
|
; sliced |
| 2 |
|
Stalks celery; cut in 1/2-inch |
|
|
; dice |
| 1/2 |
c |
Olive oil |
| 3 |
|
Ripe plum tomatoes; pureed |
| 1/2 |
c |
Mixed brine-cured sicilian green and; pitted and chopped |
|
|
; black olives |
| 1 |
tb |
Capers |
| 1 |
tb |
Pine nuts; toasted |
| 2 |
tb |
Golden raisins |
| 1/4 |
c |
Red wine vinegar |
| 1 |
ts |
Sugar |
| 1/4 |
c |
Flat-leaf parsley |
INSTRUCTIONS
Place the eggplant in a colander and sprinkle with salt; let drain,
stirring occasionally, for one hour. Heat two tablespoons of the
olive oil in a large skillet over medium heat. Add the onion and cook
until soft. Add the tomatoes, olives, capers, pine nuts, and raisins.
Season with pepper and simmer, covered, for 15 minutes. Let stand,
covered.
Rinse the eggplant to remove the salt and dry on a kitchen towel.
Heat the remaining olive oil in another large skillet over medium
heat. Add the eggplant in batches and cook, stirring, for 10-15
minutes or until cooked through but still firm. Season the eggplant
with salt and pepper, remove with a slotted spoon to drain on paper
towels. Add the celery to the skillet and cook over medium heat until
softened. Add the celery and eggplant to the tomato mixture and cook
over moderate heat, uncovered, for 10 minutes. Stir in the vinegar
and sugar and cook for another 10 minutes to evaporate the vinegar.
Season with salt and pepper. Add the parsley and bring to room
temperature. Should be served at room temperature as part of an
antipasto, or as a topping for chicken or fish.
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