Linda's Summertime Eggplant Salsa

Linda's Summertime Eggplant Salsa

5 Reviews 1 Pic
  • Prep

    30 m
  • Cook

    30 m
  • Ready In

    3 h
Linda Glenn
Recipe by  Linda Glenn

“This recipe is a variation of Sicilian Caponata, which is an eggplant relish served in Sicily as a topping for brushetta or as a condiment served with meat or fish. My family loves it as a dip for tortilla chips or even by the spoonful (if no one's looking!). Be sure to microwave the eggplant, or it will absorb too much oil and become mushy.”

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Ingredients

Adjust Servings

Original recipe yields 8 cups

Directions

  1. Toss the eggplant with the kosher salt and spread out onto a microwave-safe plate. Cook in the microwave on High until the eggplant is dry and has shriveled to 1/3 of its original size, about 15 minutes. Transfer to a paper towel-lined plate and set aside.
  2. Whisk the tomato juice cocktail, vinegar, red wine, brown sugar, parsley, and anchovies together in a large bowl. Stir in the tomatoes, raisins, black olives, green olives, zucchini, yellow squash, celery, red bell pepper, and carrot; set aside.
  3. Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Stir in the eggplant and cook, stirring occasionally, until the edges have browned, 4 to 8 minutes. Add the remaining 2 tablespoons of olive oil along with the celery and onion. Cook and stir until the onion has softened, about 4 minutes more. Stir in the vegetable mixture and bring to a simmer. Reduce heat to medium-low and simmer uncovered until the liquid thickens and begins to coat the vegetables, 4 to 7 minutes more. Scrape into a bowl and stir in the pine nuts. Refrigerate to room temperature. Sprinkle with the Parmesan cheese and serve.

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Reviews (5)

Rate This Recipe
DCGOURMET
9

DCGOURMET

Just made mine and added Linda's toasted pine nuts which made it even better. Great as a snack in scoops.

Oliversmom
2

Oliversmom

I thought this recipe was good, while other people loved it. After it sat overnight the raisins kicked in and made it pretty sweet. I might omit the raisins the next time.

Lakorusa
0

Lakorusa

This was really fantastic. It was different palette for us, but it worked so well. I did not have V8 but I had extra tomatoes and carrots and celery. I added 4 cloves of garlic, a jalapeno, and for the anchovies, I used one 2 oz can in olive oil. My raisins were not sweetened so my dish did not end up being too sweet. We skipped the pine nuts and parmesan. Overall excellent dish.

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Nutrition

Amount Per Serving (32 total)

  • Calories
  • 56 cal
  • 3%
  • Fat
  • 3.2 g
  • 5%
  • Carbs
  • 5.3 g
  • 2%
  • Protein
  • 1.5 g
  • 3%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Sodium
  • 191 mg
  • 8%

Based on a 2,000 calorie diet

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