Eggplant and Olive Salad
2 japanese-type eggplants, diced
Put eggplant in a colander, sprinkle with salt and drain 30 to 40 minutes. Rinse thoroughly to remove salt, drain and pat dry with paper towels.
peanut oil for deep-frying
6 tablespoons light olive oil
2 onions, chopped
1 garlic clove, chopped
4 celery stalks, sliced
2 small zucchini, sliced
1 tablespoon chopped rosemary
1 can plum tomatoes
1 tablespoon sun-dried tomato paste
2 teaspoons sugar
1/3 cup red wine vinegar
1 cup pitted mixed olives, halved
2 tablespoons capers in wine vinegar, drained
salt and freshly ground pepper
italian parsley sprig to garnish
Heat peanut oil in a large skillet over high heat. Add eggplant and fry 4 to 5 minutes until an even golden-brown. Transfer eggplant to paper towels. Transfer to a serving dish and set aside.
Heat olive oil in a large skillet over medium heat, add onions and garlic and cook 5 minutes to soften.
Add celery, zucchini and rosemary and cook 5 minutes. Stir in plum tomatoes, tomato paste, sugar and vinegar and cook, stirring frequently, 10 minutes until vinegar has evaporated.
Transfer to serving dish. Season with salt and freshly ground pepper and toss well to mix. Cover and refrigerate before serving. Garnish with Italian parsley sprig.
This recipe serves: 6
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