Chilled Eggplant Relish
|Eggplant cubes||3 Cup (48 tbs)|
|Olive oil||4 Teaspoon (1 Tablespoon Plus 1 Teaspoon)|
|Thinly sliced onions||1 Cup (16 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Diced celery||1 Cup (16 tbs)|
|Chopped tomatoes||1 Cup (16 tbs)|
|Wine vinegar||2 Teaspoon|
|Granulated sugar||1 Teaspoon|
|Black olives||8 , pitted and cut into halves|
|Drained capers||1 Tablespoon|
|Pignolias||1 Ounce, lightly toasted (Pine Nuts)|
On paper towels arrange eggplant in a single layer; sprinkle with salt and let stand for at least 1 hour.
Pat dry and set aside.
In 9- or 10-inch skillet heat oil over medium heat; add onions and garlic and saute until onions are translucent, 3 to 5 minutes.
Add eggplant and cook, stirring occasionally, until eggplant begins to soften, about 5 minutes; stir in celery and tomatoes, cover pan, and let simmer until celery is tender, about 15 minutes.
Stir in vinegar and sugar and cook, uncovered, for 5 minutes longer.
Remove from heat and add olives, capers, and pignolias, tossing to combine; transfer to a glass, plastic, or stainless-steel container, cover, and refrigerate until chilled.