The Crisper Whisperer: How To Handle Eggplant Overl

Name: The Crisper Whisperer: How To Handle Eggplant Overload Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium eggplant; 1/4 cup olive oil, divided; 3 ribs celery, finely chopped; 1 medium onion, finely chopped; 3 cloves garlic, minced; 1 14.5-ounce can diced tomatoes, drained; 20 large green olives, pitted and chopped; 3 tablespoons drained capers; 2 tablespoons red wine vinegar; 2 tablespoons tomato paste; 2 teaspoons sugar; 1 teaspoon minced fresh oregano; 1 teaspoon Kosher salt; Ground black pepper to taste; 2 tablespoons minced fresh parsley; 2 tablespoons chopped fresh basil

Servings: persons

1 medium eggplant
1/4 cup olive oil, divided
3 ribs celery, finely chopped
1 medium onion, finely chopped
3 cloves garlic, minced
1 14.5-ounce can diced tomatoes, drained
20 large green olives, pitted and chopped
3 tablespoons drained capers
2 tablespoons red wine vinegar
2 tablespoons tomato paste
2 teaspoons sugar
1 teaspoon minced fresh oregano
1 teaspoon Kosher salt
Ground black pepper to taste
2 tablespoons minced fresh parsley
2 tablespoons chopped fresh basil

1
Trim and peel the eggplant and dice into 1/2-inch cubes. Sprinkle lightly with salt.
2
In a heavy, wide skillet, heat 2 tablespoons of the olive oil over medium heat. Add the celery and onion and cook, stirring often, until softened, about 5 minutes. Add the garlic and cook, stirring, one minute more. Remove the celery mixture to a bowl.
3
In the same skillet, heat the remaining 2 tablespoons olive oil. Add the eggplant and cook, stirring constantly, until lightly browned in spots, about 7 minutes.
4
Add the celery mixture back to the eggplant in the skillet, along with the tomatoes, olives, capers, vinegar, tomato paste, sugar, oregano, salt and pepper. Bring to a boil, then reduce the heat to low and simmer, uncovered, for about 15 minutes, until the mixture has thickened enough to be spreadable. stir in the parsley and basil along with additional salt, pepper and vinegar to taste. Serve at room temperature with toasted baguette slices.

185

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 medium eggplant, 1/4 cup olive oil, divided, 3 ribs celery, finely chopped, 1 medium onion, finely chopped, and more.

Yes, The Crisper Whisperer: How To Handle Eggplant Overload Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

The Crisper Whisperer: How To Handle Eggplant Overload Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions