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Photo: Photographer: Rachel Marek, Food stylist: Annie Probst
Active Time:1 hr 30 minsTotal Time:1 hr 30 minsServings:10Jump to Nutrition Facts
Active Time:1 hr 30 minsTotal Time:1 hr 30 minsServings:10
Active Time:1 hr 30 mins
Active Time:
1 hr 30 mins
Total Time:1 hr 30 mins
Total Time:
Servings:10
Servings:
10
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2poundseggplant, peeled and cut into 1/2-inch cubes1tablespoonsea salt½cupextra-virgin olive oil, divided3bay leaves1poundonions, chopped1poundcelery, sliced 1/2-inch thick1poundcherry tomatoes, halved¼cupcapers, preferably salt-packed, well rinsed20large green olives, pitted and very coarsely chopped2fresh hot red chile peppers, halved, seeded and thinly sliced½cupred-wine vinegar1tablespoonhoney2tablespoonschopped flat-leaf parsley2tablespoonschopped fresh basil
Cook Mode(Keep screen awake)
Ingredients
2poundseggplant, peeled and cut into 1/2-inch cubes
1tablespoonsea salt
½cupextra-virgin olive oil, divided
3bay leaves
1poundonions, chopped
1poundcelery, sliced 1/2-inch thick
1poundcherry tomatoes, halved
¼cupcapers, preferably salt-packed, well rinsed
20large green olives, pitted and very coarsely chopped
2fresh hot red chile peppers, halved, seeded and thinly sliced
½cupred-wine vinegar
1tablespoonhoney
2tablespoonschopped flat-leaf parsley
2tablespoonschopped fresh basil
DirectionsCombine eggplant and salt in a large bowl. Transfer to a colander, place a plate on the eggplant and weigh down the plate with cans. Set the colander in the sink to drain for 1 hour.Meanwhile, heat 1/4 cup oil in a large skillet over medium heat. Add bay leaves and let sizzle for about 1 minute to flavor the oil. Stir in onions and celery. Reduce heat to medium-low; cook, stirring occasionally, until the vegetables are soft, about 30 minutes (do not let them brown). Add tomatoes and capers; increase heat to medium and cook, stirring occasionally, just until the tomatoes start to break down, about 5 minutes. Stir in olives; transfer the mixture to a large bowl.When the eggplant is ready, rinse under running water to get rid of as much salt as possible. Dry thoroughly on paper towels.Heat the remaining 1/4 cup oil in the same skillet over medium heat until very hot. Add the eggplant; cook, tossing and stirring, until brown on all sides, 10 to 15 minutes. Add chiles; cook, stirring, until softened, 5 to 10 minutes. Transfer the eggplant and chiles to the bowl with the tomato mixture; gently stir to combine.Whisk vinegar and honey in a small saucepan; bring to a boil over medium heat. Simmer until thickened and reduced to about 1/4 cup, about 5 minutes. Stir into the vegetables along with parsley and basil. Serve at room temperature.To make aheadCover and refrigerate for up to 1 week. Bring to room temperature before serving.Originally appeared: EatingWell.com, May 2023
Directions
Combine eggplant and salt in a large bowl. Transfer to a colander, place a plate on the eggplant and weigh down the plate with cans. Set the colander in the sink to drain for 1 hour.Meanwhile, heat 1/4 cup oil in a large skillet over medium heat. Add bay leaves and let sizzle for about 1 minute to flavor the oil. Stir in onions and celery. Reduce heat to medium-low; cook, stirring occasionally, until the vegetables are soft, about 30 minutes (do not let them brown). Add tomatoes and capers; increase heat to medium and cook, stirring occasionally, just until the tomatoes start to break down, about 5 minutes. Stir in olives; transfer the mixture to a large bowl.When the eggplant is ready, rinse under running water to get rid of as much salt as possible. Dry thoroughly on paper towels.Heat the remaining 1/4 cup oil in the same skillet over medium heat until very hot. Add the eggplant; cook, tossing and stirring, until brown on all sides, 10 to 15 minutes. Add chiles; cook, stirring, until softened, 5 to 10 minutes. Transfer the eggplant and chiles to the bowl with the tomato mixture; gently stir to combine.Whisk vinegar and honey in a small saucepan; bring to a boil over medium heat. Simmer until thickened and reduced to about 1/4 cup, about 5 minutes. Stir into the vegetables along with parsley and basil. Serve at room temperature.To make aheadCover and refrigerate for up to 1 week. Bring to room temperature before serving.
Combine eggplant and salt in a large bowl. Transfer to a colander, place a plate on the eggplant and weigh down the plate with cans. Set the colander in the sink to drain for 1 hour.
Meanwhile, heat 1/4 cup oil in a large skillet over medium heat. Add bay leaves and let sizzle for about 1 minute to flavor the oil. Stir in onions and celery. Reduce heat to medium-low; cook, stirring occasionally, until the vegetables are soft, about 30 minutes (do not let them brown). Add tomatoes and capers; increase heat to medium and cook, stirring occasionally, just until the tomatoes start to break down, about 5 minutes. Stir in olives; transfer the mixture to a large bowl.
When the eggplant is ready, rinse under running water to get rid of as much salt as possible. Dry thoroughly on paper towels.
Heat the remaining 1/4 cup oil in the same skillet over medium heat until very hot. Add the eggplant; cook, tossing and stirring, until brown on all sides, 10 to 15 minutes. Add chiles; cook, stirring, until softened, 5 to 10 minutes. Transfer the eggplant and chiles to the bowl with the tomato mixture; gently stir to combine.
Whisk vinegar and honey in a small saucepan; bring to a boil over medium heat. Simmer until thickened and reduced to about 1/4 cup, about 5 minutes. Stir into the vegetables along with parsley and basil. Serve at room temperature.
To make ahead
Cover and refrigerate for up to 1 week. Bring to room temperature before serving.
Originally appeared: EatingWell.com, May 2023
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Nutrition Facts(per serving)180Calories13gFat16gCarbs2gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
