Recipe by Julie B's Hive
From The Honorable John E. Baldacci, Governor of Maine. His favorite appetizer / side dish as posted on the Govenor's Index. Posted for ZWT3.
Top Review by Kitchen Witch Steph
I am not too familiar with eggplant so I thought I would give this a try. I had anchovies to use up so this seemed the thing to do it. It was very nice. Don't know that I would crave it but a nice change. I didn't have capers and I didn't feel like opening a can of tomato paste so I used the sun-dried tomato pesto I had in the fridge. Extra flavor, I figured. I also admit that I had mine warm Thanks for sharing. Made for ZWT4.
- 2 lbs fresh eggplants
- 1 tablespoon salt
- olive oil
- 2 cups coarsely chopped celery
- 1 cup chopped carrot
- 3⁄4 cup yellow onion
- 1⁄3 cup wine vinegar
- 4 teaspoons sugar
- 3 cups canned tomatoes, mashed
- 2 tablespoons tomato paste
- 6 green olives, chopped
- 2 tablespoons capers
- 4 -5 anchovies packed in oil
- salt and pepper
Directions See How It's Made
- Cut eggplant into 1-inch cubes. Dust with 1 tablespoon salt and allow to drain in a colander.
- Meanwhile, in a little olive oil, saute celery, carrot, and yellow onion for about 15 minutes. Use a large frying pan for this. Then saute the drained eggplant for 10 minutes in a little oil.
- Place all of these in a heavy 2-quart kettle and add wine vinegar, sugar, canned tomatoes (mashed), tomato paste, green olives, capers, and anchovies, and let all of this simmer for 15 to 20 minutes. Add salt and pepper. Chill and serve.