Ingredients
1 large eggplant
1/2 cup olive oil
3/4 cup minced onion
3 large cloves garlic, crushed
3/4 teaspoon salt
1 stalk celery, minced
3 medium tomatoes, diced
1/3 cup red wine vinegar
2 tablespoons tomato paste
1/2 teaspoon dried basil (or 3-4 fresh leaves, minced)
1/2 cup minced green olives
freshly-ground black pepper
1/4 cup finely-minced parsley
Optional
2 to 3 tablespoons capers
1/2 cup toasted pine nuts
Cut the eggplant into small (1/2-in.) cubes. Steam the cubes in a vegetable steamer over boiling
water, until they are tender (15-20 minutes.) Prepare the other ingredients while the eggplant
steams.
In 2 tablespoons of the olive oil (the rest goes in later), sauté the onions and garlic with salt,
until the onions begin to soften. Add the celery, and sauté another 5 minutes. Add the diced
tomatoes, and cook a bit more. Remove from heat and transfer to large bowl. Add all the remaining
ingredients to the bowl, including the steamed eggplant (you don't need to cool it first). Mix
well and chill.
This is best if you make it a day in advance, so it can marinate thoroughly.
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