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Ingredients
- 1/2 cup extra-virgin olive oil, for pan frying, plus 4 tablespoons
- 2 medium eggplants to yield about 2 pounds, sliced into 1/2-inch medallions
- 1 medium red onion, cut into 1 inch dice
- 3 ribs celery, cut into 1/2-inch pieces
- 1/3 cup red wine vinegar
- 1/3 cup sugar
- 1/4 cup chopped parsley
- Salt and pepper
Details
Servings 4
Preparation
Step 1
In a large, heavy-bottomed saucepan, heat the oil until almost smoking. Season eggplant slices with salt and pepper. Add the eggplant medallions, working in batches. Cook eggplant until golden brown on both sides and remove pieces as they're finished to a sheet tray lined with paper towels. Set aside.
In a 12 to 14 inch saute pan, heat 4 tablespoons olive oil until almost smoking. Add the onions and celery and briefly saute a few minutes until light golden brown, and still retaining some crunch. Add vinegar and sugar to the pan. Add parsley and season with salt and remove from heat. Place the eggplant slices in a large bowl, cover with the vinegar mixture and let sit for a bit before serving at room temperature, with grilled bread.
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