Description
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!
Ingredients
- 1 pound eggplant, peeled and cut into 1/2-inch cubes
- salt as needed
- extra-virgin olive oil, or as needed
- 1 cup chopped onion
- 1 cup chopped celery
- 1 green bell pepper, cut into 1/4-inch cubes
- 1 ½ cups canned Italian plum tomatoes, chopped
- 1 ½ teaspoons chopped anchovies
- 1 pinch dried basil
- 1 pinch dried oregano
- ¼ cup chopped green olives
- 1 tablespoon drained capers
- 1 tablespoon red wine vinegar, or more to taste
- freshly ground black pepper
- ½ cup toasted pine nuts
- 4 leaves lettuce (Optional)
- 1 cup 1/2-inch thick French bread toasts (Optional)
- 4 tomato wedges (Optional)
Prep Time: 15 mins
Cook Time: 22 mins
Total Time: 1 hr 22 mins
Servings: 12