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Linda’s Summertime Eggplant Salsa

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Linda’s Summertime Eggplant Salsa



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
  • Methods :

  • 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.
  • 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.
  • 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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