The Crisper Whisperer: How To Handle Eggplant Overload Recipe

1. 1

   Trim and peel the eggplant and dice into 1/2-inch cubes. Sprinkle lightly with salt.

2. 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. 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. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.