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 caloriescarbohydrate: 5.3 gcholesterol: 1 mgfat: 3.2 gfiber: 1.4 gprotein: 1.5 gsaturatedFat: 0.5 gservingSize: -sodium: 191.1 mgsugar: 3.1 gtransFat: : -unsaturatedFat: : -
Directions Linda's Summertime Eggplant Salsa
Directions
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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.