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Ingredientes
- 2 lbs. eggplant, peeled & cut into 1/2 inch cubes (about 8 c.)
- Salt
- 1/2 c. extra virgin olive oil
- 2 c. celery, finely minced
- 3/4 c. onions, finely minced
- 1/3 c. wine vinegar, mixed with 4 teaspoon sugar
- 3 c. liquid removed canned Italian plum or possibly whole pack tomatoes
- 2 T tomato sauce
- 6 lg. green olives, slivered & liquid removed
- 2 T capers
- 4 flat anchovy fillets, rinsed & pounded smooth
- 2 T pine nuts, salt and grnd pepper
Direcciones
- Sprinkle cubes of eggplant generously with salt and set them in a colander over paper towels to drain. After 30 min, pat dry with fresh paper towels and set them aside. Heat 1/4 cup extra virgin olive oil in heavy frying pan, add in celery and onions and cook over moderate heat, stirring frequently for 10 min till celery and onions are soft and lightly colored. With slotted spoon transfer to bowl. Pour remaining 1/4 cup oil in frying pan and over high heat saute the eggplant in it, stirring and turning about 8 min till they are golden brown. Return celery and onion to frying pan, stirring in vinegar and sugar, liquid removed tomatoes, tomato paste, green olives and capers, anchovies, and salt and pepper. Bring to a boil, reduce heat. Simmer, uncovered, stirring for 15 min. Add in nuts and serve.A little complicated, but well worth the effort. It keeps in the refrigerator for a long time. This salad is nice to have on hand.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 316g | |
| Recipe makes 6 servings | |
| Calories 319 | |
| Calories from Fat 195 | 61% |
| Total Fat 22.0g | 28% |
| Saturated Fat 3.0g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 394mg | 16% |
| Potassium 495mg | 14% |
| Total Carbs 31.74g | 8% |
| Dietary Fiber 7.1g | 24% |
| Sugars 24.15g | 16% |
| Protein 2.4g | 4% |
