A beautiful and fragrant recipe that you can use either over pasta or for spreading on French or Italian bread croutes...you can even stuff cherry tomatoes with it. This is a real winner among friends and family!

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place eggplant in a colander and sprinkle generously with salt; allow to sit and drain for 30 minutes. Squeeze eggplant to release more water.

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  • Heat olive oil in a large skillet over medium heat; saute eggplant until golden brown, 5 to 10 minutes. Transfer eggplant to a bowl, reserving any oil in the skillet.

  • Cook and stir onion, celery, and green bell pepper in the same skillet, adding more oil as needed, until softened, 5 to 10 minutes. Mix eggplant, tomatoes, anchovies, basil, and oregano into onion mixture; saute over high heat until thickened, 2 to 3 minutes. Remove skillet from heat and cool mixture to room temperature, at least 15 minutes.

  • Mix olives and capers into eggplant mixture and dress with red wine vinegar and more olive oil; season with salt and pepper. Add pine nuts.

  • Line a plate with lettuce leaves. Spoon eggplant mixture onto toasts and arrange on lettuce. Garnish with tomato wedges.

Nutrition Facts

93.5 calories; 2.9 g protein; 8.7 g carbohydrates; 0.5 mg cholesterol; 197.9 mg sodium. Full Nutrition

Reviews (2)

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Most helpful positive review

Rating: 5 stars
08/30/2017
I thought this was really good! We made it to use up an ENORMOUS eggplant that we got from our CSA and this was so tasty! The only changes I made were to add garlic (because garlic is awesome) and tomato sauce and used anchovy paste rather than whole anchovies (because we had them). I also used more olives and capers than called for but otherwise not a big change. We had it over some whole-wheat pasta and it made a very fresh and veggie-packed meal! Read More
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/30/2017
I thought this was really good! We made it to use up an ENORMOUS eggplant that we got from our CSA and this was so tasty! The only changes I made were to add garlic (because garlic is awesome) and tomato sauce and used anchovy paste rather than whole anchovies (because we had them). I also used more olives and capers than called for but otherwise not a big change. We had it over some whole-wheat pasta and it made a very fresh and veggie-packed meal! Read More
Rating: 5 stars
08/30/2017
I thought this was really good! We made it to use up an ENORMOUS eggplant that we got from our CSA and this was so tasty! The only changes I made were to add garlic (because garlic is awesome) and tomato sauce and used anchovy paste rather than whole anchovies (because we had them). I also used more olives and capers than called for but otherwise not a big change. We had it over some whole-wheat pasta and it made a very fresh and veggie-packed meal! Read More
Rating: 4 stars
10/27/2015
This is a very good recipe. It is very close to the traditional dish served in Italy with the exception of a touch of cocoa and cinnamon at the end. We served this as a side dish without using the lettuce. Thank you for the recipe. Read More
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