Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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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Recipe Summary

cook:
22 mins
additional:
45 mins
total:
1 hr 22 mins
prep:
15 mins
Servings:
12
Yield:
12 servings
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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

94 calories; protein 2.9g; carbohydrates 8.7g; fat 5.9g; cholesterol 0.5mg; sodium 197.9mg. Full Nutrition
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