Linda's Summertime Eggplant Salsa The Best Recipes

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Linda's Summertime Eggplant Salsa

"This recipe is a variation of Sicilian Caponata, which is an eggplant get pleasure from served in Sicily as a topping for brushetta or as a condiment served with meat or fish. My own family loves it as a dip for tortilla chips or even by the spoonful (if no person's looking!). Be certain to microwave the eggplant, or it's going to take in too much oil and grow to be smooth."

Ingredients :

1 huge eggplant, reduce into half of inch cubes
3/4 teaspoon kosher salt
1 cup tomato-vegetable juice cocktail (which include V8®)
1/4 cup purple wine vinegar
half cup crimson wine
2 tablespoons brown sugar
1/4 cup chopped sparkling parsley
four anchovy fillets, minced, or to flavor
1 (14.5 ounce) can diced tomatoes
1/4 cup raisins
half cup pitted black olives, chopped
half cup pitted inexperienced olives, chopped
half cup zucchini, diced
half of cup yellow squash, diced
2 celery stalks, diced
1/2 crimson bell pepper, diced
half of cup grated carrot
3 tablespoons greater-virgin olive oil
half pink onion, finely diced
1/2 cup pine nuts
1/four cup grated Parmesan cheese

Instructions :

Prep : 30M	Cook : 32M	Ready in : 3H

Toss the eggplant with the kosher salt and spread out onto a microwave-secure plate. Cook within the microwave on High till the eggplant is dry and has reduced in size to 1/three of its unique size, about 15 mins. Transfer to a paper towel-coated plate and set aside.
Whisk the tomato juice cocktail, vinegar, crimson wine, brown sugar, parsley, and anchovies together in a huge bowl. Stir in the tomatoes, raisins, black olives, green olives, zucchini, yellow squash, celery, pink bell pepper, and carrot; set aside.
Heat 1 tablespoon of the olive oil in a large skillet over medium-high warmness. Stir in the eggplant and cook, stirring now and again, till the edges have browned, four to eight mins. Add the closing 2 tablespoons of olive oil in conjunction with the celery and onion. Cook and stir till the onion has softened, approximately four mins extra. Stir within the vegetable mixture and produce to a simmer. Reduce heat to medium-low and simmer uncovered till the liquid thickens and starts to coat the greens, 4 to 7 mins greater. Scrape right into a bowl and stir inside the pine nuts. Refrigerate to room temperature. Sprinkle with the Parmesan cheese and serve.

Notes :

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