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!
Provided by Traveling_Is_Love
Categories Appetizers and Snacks
Time 1h22m
Yield 12
Number Of Ingredients 18
Steps:
- Place eggplant in a colander and sprinkle generously with salt; allow to sit and drain for 30 minutes. Squeeze eggplant to release more water.
- 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 : Calories 93.5 calories, Carbohydrate 8.7 g, Cholesterol 0.5 mg, Fat 5.9 g, Fiber 2.8 g, Protein 2.9 g, SaturatedFat 0.9 g, Sodium 197.9 mg, Sugar 3 g
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