Toast the pine nuts for extra flavor! Microwaving the eggplant is crucial to prevent it from becoming oily. For a vegetarian option, omit the anchovies. Serve chilled or at room temperature with your favorite crackers, tortilla chips, or grilled bread. Can be prepared 1-2 days in advance. Flavors meld beautifully as it sits.
Linda's Summertime Eggplant Salsa
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PREP TIME30 mins
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COOK TIME30 mins
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TOTAL TIME3 hrs
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SERVING32 People
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VIEWS24
A vibrant and flavorful eggplant salsa, inspired by Sicilian Caponata. This versatile relish is perfect as a dip, bruschetta topping, or accompaniment to grilled meats and fish. The secret lies in properly preparing the eggplant to achieve the perfect texture – tender, not mushy!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate5 g
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Cholesterol1 mg
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Fiber1 g
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Protein2 g
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Saturated Fat1 g
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Sodium191 mg
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Sugar3 g
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Fat3 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
15 mins
Prepare the Eggplant: Toss the eggplant with kosher salt and spread in a single layer on a microwave-safe plate. Microwave on high until shrunken to about 1/3 of its original size and slightly dry, about 15 minutes. Transfer to a paper towel-lined plate to cool and drain any excess moisture.
02
Step
2 mins
Combine Wet Ingredients: In a large bowl, whisk together the tomato juice cocktail, red wine vinegar, red wine, brown sugar, parsley, and minced anchovies.
03
Step
5 mins
Add Vegetables: Stir in the diced tomatoes (with their juice), raisins, black olives, green olives, zucchini, yellow squash, celery, red bell pepper, and grated carrot. Set this vibrant mixture aside to allow the flavors to meld.
04
Step
6 mins
Sauté Eggplant: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the prepared eggplant and cook, stirring occasionally, until lightly browned, about 4-8 minutes.
05
Step
4 mins
Sauté Aromatics: Add the remaining 2 tablespoons of olive oil to the skillet, followed by the diced red onion. Cook, stirring frequently, until the onion is softened and translucent, about 4 minutes.
06
Step
6 mins
Combine and Simmer: Stir the vegetable mixture into the skillet with the eggplant and onion. Bring to a gentle simmer. Reduce heat to medium-low and simmer uncovered, allowing the liquid to thicken and coat the vegetables, about 4-7 minutes. Stir occasionally to prevent sticking.
07
Step
2 mins
Finish and Chill: Scrape the salsa into a serving bowl and stir in the toasted pine nuts. Allow the salsa to cool to room temperature, then cover and refrigerate until chilled.
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RECIPE REVIEWS
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Please Rate
Rachelle Balistreri
Jun 1, 2025I was a little skeptical about the anchovies, but they add a wonderful depth of flavor without being overpowering. Definitely a keeper!
Queen Anderson
May 26, 2025Easy to follow instructions and a delicious result. Thank you for sharing!
Ian Mills
Apr 18, 2025I made this for a party and it was gone in minutes! Everyone raved about it. The microwave trick for the eggplant is genius!
Brenna Littel
Apr 8, 2025This is a fantastic recipe! The salsa is bursting with flavor and the texture is perfect. I served it as a topping for grilled chicken and it was a huge hit!
Jeramy Schiller
Mar 20, 2025I added a pinch of red pepper flakes for a little kick. Delicious!