- 35 mins
- 25 mins
Ingredients
- 1 medium eggplant
- 1/2 tablespoon sea salt
- 3/4 cup olive oil
- 1 large onion, roughly chopped
- 2 celery stalks, sliced
- 1 small red pepper, cut into strips
- 1 tablespoons pine nuts
- 24 can San Marzano tomatoes
- 4 tablespoons red wine vinegar
- 1 tablespoon honey
- 2 tablespoons small capers
- 1 cup green olives, pitted and halved
- 1/2 cup Kalamata olives, pitted and halved
- 4 tablespoons finely chopped parsley
- Black pepper to taste
Preparation
Step 1
Cut eggplant into 1-inch cubes and place in layers in colander, sprinkling each layer with salt as you go. Leave to drain for 30 minutes. Rinse and squeeze the eggplant dry using a paper towel.
Heat 1/3 cup of oil in large frying pan. Brown over high heat, adding oil as needed. Drain on paper towels.
Add more oil in pan, reduce heat and cook the onion and celery for 5 minutes or until softened. Add the red pepper and pine nuts. Cook for 2 minutes.
Spoon off excess oil and add tomatoes. Simmer for 10 minutes or until mixture is dry.Season with black pepper.
Add the vinegar, honey, capers and olives and cook for 2 to 3 minutes over low heat.
Add eggplant and cook for another 5 to 6 minutes. Remove from heat and leave to cool. Top with parsley.