Linda's Summertime Eggplant Salsa

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.

• Preparation Time: 30 mins
• Cooking Time: 30 mins
• Total Time: 60 mins
• Calories: 56 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 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.

Step 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.