Linda's Summertime Eggplant Salsa

Linda's Summertime Eggplant Salsa

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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Ingredients

3 h servings 56 cals
Serving size has been adjusted!
Original recipe yields 32 servings

Nutrition

  • Calories:
  • 56 kcal
  • 3%
  • Fat:
  • 3.2 g
  • 5%
  • Carbs:
  • 5.3g
  • 2%
  • Protein:
  • 1.5 g
  • 3%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 191 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Toss the eggplant with the kosher salt and spread out onto a microwave-safe plate. Cook in the microwave on High until the eggplant is dry and has shriveled to 1/3 of its original size, about 15 minutes. Transfer to a paper towel-lined plate and set aside.
  2. Whisk the tomato juice cocktail, vinegar, red wine, brown sugar, parsley, and anchovies together in a large bowl. Stir in the tomatoes, raisins, black olives, green olives, zucchini, yellow squash, celery, red bell pepper, and carrot; set aside.
  3. Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Stir in the eggplant and cook, stirring occasionally, until the edges have browned, 4 to 8 minutes. Add the remaining 2 tablespoons of olive oil along with the celery and onion. Cook and stir until the onion has softened, about 4 minutes more. Stir in the vegetable mixture and bring to a simmer. Reduce heat to medium-low and simmer uncovered until the liquid thickens and begins to coat the vegetables, 4 to 7 minutes more. Scrape into a bowl and stir in the pine nuts. Refrigerate to room temperature. Sprinkle with the Parmesan cheese and serve.

Reviews

Read all reviews 7
  1. 8 Ratings

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Most helpful positive review

Just made mine and added Linda's toasted pine nuts which made it even better. Great as a snack in scoops.

Most helpful critical review

Far too many ingredients and mostly what I tasted was wine mixed with brown sugar.

Most helpful
Most positive
Least positive
Newest

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, a...

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,bu...

Far too many ingredients and mostly what I tasted was wine mixed with brown sugar.

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 th...

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