Name: Linda's Summertime Eggplant Salsa
Prep time: 30 min
Cook time: 30 min
Total time: 180 min
Ingredients: 1 large eggplant, cut into 1/2 inch cubes; 0.75 teaspoon kosher salt; 1 cup tomato-vegetable juice cocktail (such as V8®); 0.25 cup red wine vinegar; 0.5 cup red wine; 2 tablespoons brown sugar; 0.25 cup chopped fresh parsley; 4 anchovy fillets, minced, or to taste; 1 (14.5 ounce) can diced tomatoes; 0.25 cup raisins; 0.5 cup pitted black olives, chopped; 0.5 cup pitted green olives, chopped; 0.5 cup zucchini, diced; 0.5 cup yellow squash, diced; 2 celery stalks, diced; 0.5 red bell pepper, diced; 0.5 cup grated carrot; 3 tablespoons extra-virgin olive oil; 0.5 red onion, finely diced; 0.5 cup pine nuts; 0.25 cup grated Parmesan cheese

Linda's Summertime Eggplant Salsa

4.3

(8)

7 Reviews

2 Photos

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.

Recipe by Linda Glenn

Published on March 5, 2020

Prep Time:

30 mins

Cook Time:

30 mins

Additional Time:

2 hrs

Total Time:

3 hrs

Servings:

Yield:

8 cups

Jump to Nutrition Facts

Ingredients

1 large eggplant, cut into 1/2 inch cubes
¾ teaspoon kosher salt
1 cup tomato-vegetable juice cocktail (such as V8®)
¼ cup red wine vinegar
½ cup red wine
2 tablespoons brown sugar
¼ cup chopped fresh parsley
4 anchovy fillets, minced, or to taste
1 (14.5 ounce) can diced tomatoes
¼ cup raisins
½ cup pitted black olives, chopped
½ cup pitted green olives, chopped
½ cup zucchini, diced
½ cup yellow squash, diced
2 celery stalks, diced
½ red bell pepper, diced
½ cup grated carrot
3 tablespoons extra-virgin olive oil
½ red onion, finely diced
½ cup pine nuts
¼ cup grated Parmesan cheese

Directions

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.
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.
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.

Nutrition Facts (per serving)

56	Calories
3g	Fat
5g	Carbs
2g	Protein

Nutrition Facts
Servings Per Recipe 32
Calories 56
% Daily Value *
Total Fat 3g	4%
Saturated Fat 1g	3%
Cholesterol 1mg	0%
Sodium 191mg	8%
Total Carbohydrate 5g	2%
Dietary Fiber 1g	5%
Total Sugars 3g
Protein 2g
Vitamin C 7mg	36%
Calcium 26mg	2%
Iron 1mg	4%
Potassium 153mg	3%

* 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.