1 large eggplant
2 Tbs. salt
1 cup onions, diced
1 cup celery, diced
3 tomatoes, peeled and diced
1/3 cup each black & green olives, sliced
1 Tbs. capers (or more to taste)
handful of toasted pine nuts
2 Tbs. red wine or balsamic vinegar
1 Tbs. olive oil (more if needed)
1/4 tsp thyme or basil
salt and pepper to taste
Cut eggplant horizontally into 3/4 inch thick slices. Sprinkle with salt and let sit for 1/2 hour. Drain of liquid that has accumulated and pat dry; cut into small cubes.
Sauté eggplanit in olive oil until barely golden.
Add onions, & celery and cook about 10 minutes; stir in herbs, salt & pepper.
Add tomatoes, olives, capers and sauté another 10 minutes over low heat. (Don't let the mixture get mushy).
Remove from heat, and let cool. Stir in toasted pine nuts, vinegar and more olive oil if too dry.
Serving suggestions & Notes:
Serve at room temperature with home made garlic crostini or crisp crackers.