Instructions
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1
Cut the eggplant into 1/2" cubes, place in a colander and sprinkle with salt.
2
Let rest for , rinse under cold water and wipe dry with paper towels.
3
olive oil in a large skillet.
4
Cook the eggplant over moderate heat, stirring occasionally, for .
5
Remove and set aside.
6
Add remaining oil to the pan.
7
Add the onions, garlic and celery and cook over moderate heat .
8
Return eggplant to the pan and add the tomatoes, vinegar, sugar, tomato paste, olives, capers and some salt and freshly cracked black pepper.
9
Simmer uncovered , stirring occasionally.
10
Add the pine nuts, taste for seasoning and add salt if desired.
11
Remove from pan and chill.
12
Serve cool, not cold, with grilled meat.
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