- 1 large eggplant, cubed
- Sprinkle of fine sea salt
- 1/4 cup + 2 tbsp extra virgin olive oil, divided
- 1 large yellow onion, chopped
- 1/2 cup chopped celery
- 1 (15 oz.) can of diced Italian tomatoes
- 1/2 cup green olives, sliced in half lengthwise
- 3 tbsp capers packed in salt, rinsed
- 1/4 cup red wine vinegar
- 2 tbsp granulated sugar
- Freshly cracked black pepper and fine sea salt, to taste
- Extra virgin olive oil
- Chopped fresh basil
- Place the cubed eggplant in a colander and toss well with a sprinkle of salt. Let the eggplant sit for about an hour. Do not rinse the eggplant. Preheat the oven to 400 degrees F.
- Place the eggplant on a lined baking sheet. Toss with 2 tablespoons of the olive oil and roast for 25-30 minutes, or until it looks slightly browned and has shrunk in size.
- Meanwhile, in a large pan, sauté the chopped onions in 1/4 cup of olive oil, gently, for about 5 minutes. Add in the celery and 2 tablespoons of water and sauté for another 3 minutes.
- Add the crushed tomatoes and simmer for about 5 minutes. Add the olives, capers, vinegar and sugar and simmer for about 10 minutes. Add the roasted eggplant, stir, and simmer for another 5 minutes.
- Allow dip to sit and marinate for at least one hour (more time is better). You can leave it on the counter or put it in the fridge for later.
- Before serving, add a sprinkle of sea salt, some fresh cracked pepper, and a few glugs of olive oil, if desired.
- Serve at room temperature or warmed with a bit of chopped fresh basil and some crusty bread.
Recipe source: warmvanillasugar