Ingredients: |
Ingredients: 1 large eggplant - about 1 1/2 pounds - 7 cups
3/4 tsp kosher salt
3/4 cup V8 vegetable juice 9
1/4 cup red wine vinegar, plus extra for seasoning
2 Tbsp light brown sugar
1/4 cup minced fresh parsley leaves
1 1/2 teaspoon minced anchovy fillets (2-3)
2 medium red tomato - core, seed and cut into 1/2 inch dice - 1 cup
1/4 cup raisins
2 Tbsp minced black olives
2 Tbsp extra-virgin olive oil
1 celery rib, cut into 1/4 inch dice about 1/2 cup
1 small red bell pepper, seed and cut into 1/4 inch dice - 1/2 cup
1 small onion, dice fine, about 1/2 cup
1/4 cup pine nuts, toasted
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Directions: |
Directions:1. Toss eggplant and salt together in medium bowl - line entire surface of large microwave-safe plate with double layer of coffee filters and lightly spray with nonstick cooking spray. Spread eggplant in even layer over coffee filters
Microwave on high power until eggplant is dry and shriveled to one-third of its size 8-15 minutes. Eggplant should not brown. Remove eggplant from microwave and immediately transfer to paper towel lined plate.
2. Whisk vegetable juice, vinegar, brown sugar, parsley, and anchovies together in medium bowl. Stir in tomatoes, raisins and olives.
3. Heat 1 Tbsp oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add eggplant and cook, stirring occasionally, until edges are browned, 4 to 8 minutes, adding 1 tsp oil if pan appears dry. Transfer to bowl and set aside.
4. Add remaining 2 tsp oil to now-empty skillet and heat until shimmering. Add celery and red pepper, cook, stirring occasionally, until softened and edges are spotty brown, 2-4 minutes. Add onion and continue to cook until vegetable are browned, about 4 minutes longer.
5. Reduce heat to medium-low; stir in eggplant and vegetable juice mixture. Bring to simmer and cook until vegetable juice is thickened and coats vegetables 4-7 minutes. Transfer to serving bowl and cool to room temperature. Taste and season with up to 1 tsp additional vinegar. Sprinkle with pine nuts before serving. |
This recipe for Sicilian Eggplant Relish - Caponata is from