Adapted from www.foodandwine.com
2 T. capers (optional)
1/4 c. extra-virgin olive oil
1 eggplant, peeled and cut into 1/3-inch dice
1 medium onion, finely chopped
1 celery rib, finely chopped
1 medium tomato, finely chopped
2 T. red wine vinegar
2 t. sugar
1 t. pine nuts (optional)
Salt and freshly ground pepper
1 avocado, diced
In a large skillet, heat 3 T.of the olive oil. Add the eggplant and cook over moderately high heat until the bottom browns, 5 minutes. Stir and cook until browned all over, 10 minutes longer. Transfer the eggplant to a bowl. Add the remaining 1 T. of olive oil, the onion and celery to the skillet. Cover and cook over low heat, stirring occasionally, for 10 minutes. Add the tomato, cover and cook until soft, about 5 minutes. In a saucepan, simmer the vinegar and sugar to dissolve the sugar. Add the pine nuts (if using) and capers and cook for 1 minute. Return the eggplant to the skillet. Stir in the vinegar mixture and cook over low heat for 3 minutes. Season with salt and pepper and transfer to a bowl. Let cool to room temperature, then fold in the avocado. Delicious on its own or served on a crusty bread.
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