Linda's Summertime Eggplant Salsa recipe

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Ingredients

1 large eggplant, cut into 1/2 inch cubes
¾ teaspoon kosher salt
1 cup tomato-vegetable juice cocktail (such as V8®)
¼ cup red wine vinegar
½ cup red wine
2 tablespoons brown sugar
¼ cup chopped fresh parsley
4 anchovy fillets, minced, or to taste
1 (14.5 ounce) can diced tomatoes
¼ cup raisins
½ cup pitted black olives, chopped
½ cup pitted green olives, chopped
½ cup zucchini, diced
½ cup yellow squash, diced
2 celery stalks, diced
½ red bell pepper, diced
½ cup grated carrot
3 tablespoons extra-virgin olive oil
½ red onion, finely diced
½ cup pine nuts
¼ cup grated Parmesan cheese

Nutrition Info

55.9 calories
carbohydrate: 5.3 g
cholesterol: 1 mg
fat: 3.2 g
fiber: 1.4 g
protein: 1.5 g
saturatedFat: 0.5 g
servingSize: -
sodium: 191.1 mg
sugar: 3.1 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

8 cups

Recipe Note

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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