Celery plays an important role in this version of the Italian
eggplant dish, which can be served as an appetizer dip, or spooned onto bread for a sandwich.
- 2 Tbs. olive oil
- 3 celery stalks, cut into ¼-inch dice (1½ cups)
- 2 plum tomatoes, finely diced (1 cup)
- ¼ cup finely diced onion
- 1 large eggplant (1½ lb.), peeled and cut into ½-inch dice (8 cups)
- ¼ cup pitted Kalamata olives, coarsely chopped
- ¼ cup golden raisins
- 2 Tbs. capers, drained
- 2 Tbs. red wine vinegar
- 1 Tbs. tomato paste
- 1 tsp. sugar
- 2 Tbs. chopped fresh parsley
- Toast points or crackers for dipping, optional
1. Heat oil in large skillet over medium heat. Add celery, tomatoes, and onion; cook 3 minutes. Add eggplant, and season with salt and pepper, if desired. Cook 5 minutes. Stir in olives, raisins, capers, vinegar, tomato paste, sugar, and 11/4 cups water, and bring to a boil. Reduce heat to medium-low, and simmer 45 minutes, stirring occasionally. (If vegetables look dry, add 1 to 2 Tbs. water.) Season with salt and pepper, if desired. Cool. Stir in parsley.
2. Serve at room temperature as part of antipasto platter, or spooned on toast or crackers, if using.
April/May 2012 p.61