FROM ERNESTO ANTOPIA
EXECUTIVE CHEF | CAFÉ CORTINA
Ingredients
- 4 medium eggplants (about 2 pounds), cut into ¾-inch cubes
- 2 celery stalks, cut into ½-inch pieces
- 1 large red onion, thinly sliced lengthwise
- 1 large yellow bell pepper, cut into ¾-inch cubes
- 1 large red bell pepper, cut into ¾-inch cubes
- Extra virgin olive oil
- 3 bay leaves
- 1⁄4 cup tomato paste
- 2 tablespoons sugar
- ½ cup red wine vinegar
- Fresh basil
- Fresh parsley, finely chopped
- 6 ounces pitted green olives, halved
- Kosher salt
- Freshly ground black pepper
- Loaf of your favorite fresh-baked bread
Preparation
METHOD
Place eggplant into a bath of salted water and let sit for 30 minutes. While eggplant in soaking, sauté celery, onion and peppers with olive oil and salt until soft. Drain eggplant, and rinse with fresh water. Press excess water out of eggplant by placing a container on top and pressing down. Remove pepper and onions from the pan and place in a separate dish. Sauté eggplant with olive oil (when eggplant starts to sweat, add back in pepper and onion mixture); stir everything together constantly. Add in bay leaves, then tomato paste and stir before adding sugar. When the sauté starts turning brown, add red wine vinegar. Stir mixture for 1–2 minutes, then turn off heat. Add basil, parsley and olives. Salt and pepper to taste. Mix all together, place in separate dish and refrigerate for 1 hour. Serve on top of sliced grilled bread.
