Wonderful recipe from Italy during my Taste of Italy Tour from private cooking lessons with Chef Angelo Siciliano, Nettuno Ristorante da Siciliano, Giardini Naxos, Sicily, Italy.
- 1 large eggplant, cubed
- 1 medium onion, diced
- 2 ounces of raisins, rehydrate with hot water
- 1 ounce toasted pine nuts
- 4 ribs of celery, sliced
- 2 ounces of white vinegar
- 3.5 ounces of black, pitted olives
- 1 ounce of sugar
- 3.5 ounces of tomato paste
- Salt and pepper to taste
- Extra virgin olive oil for frying
Place cubed eggplant in colander and toss with about 1 tablespoon of kosher salt, let it rest for an hour or two. Then, discard liquid and squeeze out the remaining moisture from the eggplant.
In a wok or deep frying pan, fry the eggplant cubes until golden brown, remove from oil and place on paper to absorb the oil. Next, fry the celery in the oil, remove and place on the paper too.
In a medium size frying pan, over medium heat, add about 1 tablespoon of extra virgin olive oil, add onions and fry until golden brown. Add pine nuts, raisins, sugar and vinegar, and then the paste, simmer for 10 minutes.
Add the eggplant, olives and celery, turn off the heat and stir, then transfer to a serving bowl.
