Recipe by Linda Glenn
"This recipe is a variation of Sicilian Caponata, which is an eggplant relish served in Sicily as a topping for brushetta or as a condiment served with meat or fish. My family loves it as a dip for tortilla chips or even by the spoonful (if no one's looking!). Be sure to microwave the eggplant, or it will absorb too much oil and become mushy."
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eggplant, cut into 1/2 inch cubes
tomato-vegetable juice cocktail (such as V8®)
red wine vinegar
chopped fresh parsley
anchovy fillets, minced, or to taste
1 (14.5 ounce) can
pitted black olives, chopped
pitted green olives, chopped
yellow squash, diced
celery stalks, diced
red bell pepper, diced
extra-virgin olive oil
red onion, finely diced
grated Parmesan cheese
Just made mine and added Linda's toasted pine nuts which made it even better. Great as a snack in scoops.
I thought this recipe was good, while other people loved it. After it sat overnight the raisins kicked in and made it pretty sweet. I might omit the raisins the next time.
This was really fantastic. It was different palette for us, but it worked so well. I did not have V8 but I had extra tomatoes and carrots and celery. I added 4 cloves of garlic, a jalapeno, and for the anchovies, I used one 2 oz can in olive oil. My raisins were not sweetened so my dish did not end up being too sweet. We skipped the pine nuts and parmesan. Overall excellent dish.
Used crushed canned tomatoes and tomato paste in place of V8 since I didn't have any at the house. Also, I omitted the cheese as I am lactose intolerant and didn't have any pine nuts on hand,but this recipe was still AWESOME! The raisins and brown sugar help balance the acidity of the tomatoes, vinegar and olives. I didn't microwave the eggplant as the pieces I made were so small, little to no water was reserved in them. It didn't taste oily to me. Served it with pot roast and crostinis. Everyone scraped their plates!
After three tries I just can't get this to more than a fall back for eggplants on clearance. Good and worth trying but just don't hit home for us.
I made several minor changes to the recipe. I would rate the recipe as I made it only three stars, but I believe that had I followed the recipe more closely, it would have been 4 stars, hence the 4 star rating. I used tomato sauce instead of V8, white vinegar, used a sweeter red wine, garlic stuffed green olives, all zucchini instead of yellow squash, omitted celery and forgot the parm. It was good and we all liked it, however, it was a bit too sweet. And, as Oliversmom noted, it got sweeter as it sat longer. Next time, if I use a sweet wine again (we tend to drink sweeter wines in my household), I'll reduce the sugar and/or raisins. I'll also make sure to use the red wine vinegar, I think that is probably a fairly key ingredient. Also, hubby is not a pine nut fan and he believes that it would have tasted better without the pine nuts.
* Percent Daily Values are based on a 2,000 calorie diet.
Linda's Summertime Eggplant Salsa
Serving Size: 1/32 of a recipe
Servings Per Recipe: 32
Amount Per Serving
Calories from Fat: 28
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