This Italian eggplant salad is of Sicilian origin and can be served with pita chips or toasted rustic bread as an appetizer.
It would be a great addition to a picnic lunch and would also be good as a filling for an omelet or tossed with pasta as a cold salad.
Even if you think you do not like eggplant, this recipe might just surprise you!
I first made this years ago.
It is from the Frog Commissary Cookbook by Steven Poses, Anne Clark, and Becky Roller.
Look for this cookbook on Amazon.
My copy is tattered and has many food splatters as it is filled with so many wonderful recipes that I have made through the years.
1/2 c. OLIVE OIL
3 c. EGGPLANT, unpeeled, cut in 3/8 inch dice
1 1/2 c. ONIONS, coarsely chopped
1 c. CELERY, in 1/4 inch slices
2 c. TOMATOES, seeded and chopped
3 Tbsp. GARLIC, minced
2 Tbsp. TOMATO PASTE
1/4 c. WINE VINEGAR (I used white wine vinegar)
24 small stuffed GREEN OLIVES, sliced into thirds
1/2 c. CAPERS, drained
2 ounces ANCHOVIES, drained and chopped
3 Tbsp. SUGAR
1/2 tsp. crushed RED PEPPER FLAKES
1/2 c. PARSLEY, minced and lightly packed
1/2 tsp. SALT (taste before adding as the anchovies are salty)
1/2 tsp. PEPPER
In a large skillet, heat the olive oil. Add the eggplant and sauté several minutes until parially soft.
Add the onions, celery, tomatoes, and garlic and cook for about 10 minutes, stirring occasionally.
Remove from the heat and add the remaining ingredients and toss lightly.
Chill until ready to serve. This may be served chilled or at room temperature.
1 package of WHOLE WHEAT PITA
Slice each round horizontally and place smooth side up on a cutting board.
Brush each pita round with olive oil and sprinkle with coarse salt and freshly ground pepper.
(You may also sprinkle with fresh or dried herbs, as desired.)
Cut each round into eight wedges and place on baking sheet.
Place in preheated 375 degree oven and bake for 5-8 minutes, or until lightly browned and crispy.
Allow to cool and serve with caponata.