Sicilian eggplant relish
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* PLUS Cooking time: 25 minutes, Baking Time: 20 minutes
- Peel eggplant only if skin has a bitter taste. Cut into 1-inch (2.5-cm) cubes. Toss with salt, then let juices drain in a colander over sink.
- Meanwhile, diagonally slice celery into 1/2-inch (1-cm) pieces. Thinly slice onions. Pit and coarsely chop olives. Chop mint and measure out remaining ingredients.
- Preheat oven to 400F (200C). Rinse eggplant under cold running water. Using your hands, squeeze out water. Place on a baking sheet with sides and toss with 3 tablespoons (45 mL) olive oil. Spread out in a single layer. Bake in centre of 400F (200C) oven, stirring once or twice, until starting to brown, about 20 minutes.
- Meanwhile, heat remaining oil in a large deep frying pan set over medium heat. Add celery, onions and garlic. Cook, stirring often, until onions have softened, about 6 minutes. Stir in olives, tomatoes, capers, pine nuts, currants, sugar and vinegar. When bubbling, reduce heat to medium-low. Cook, uncovered and stirring often, until vegetables are tender, about 15 minutes.
- Stir in eggplant and mint. Cook 5 minutes. When ready to serve, chop basil and sprinkle over top. For best flavour, serve at room temperature. Covered and refrigerated, relish will keep well for several days.
Nutrition (per serving)
- 0.9 g,
- 6 g,
- 4.2 g,
- 1.3 g,
- 216 mg.
Spooned into crispy baked wonton shells, tiny purchased pastry shells or over oven-warmed Brie, this caponata relish from Kathleen Sloan’s new Rustic Italian Cooking (Robert Rose) is packed with flavour.