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My review
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 calsOriginal recipe yields 32 servings (8 cups)
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Directions
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- 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; 3.2 g fat; 5.3 g carbohydrates; 1.5 g protein; < 1 mg cholesterol; 191 mg sodium. Full nutrition
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Reviews
Read all reviews 78 Ratings
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Most helpful positive review
7/4/2009
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
9/27/2015
Far too many ingredients and mostly what I tasted was wine mixed with brown sugar.
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7/4/2009
Just made mine and added Linda's toasted pine nuts which made it even better. Great as a snack in scoops.
12/27/2010
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.
2/2/2014
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...
10/16/2013
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...
11/29/2012
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...
9/27/2015
Far too many ingredients and mostly what I tasted was wine mixed with brown sugar.