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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine eggplant and salt in a large bowl. Transfer to a colander, place a plate on the eggplant and weigh down the plate with cans. Set the colander in the sink to drain for 1 hour. | 2. Meanwhile, heat 1/4 cup oil in a large skillet over medium heat. Add bay leaves and let sizzle for about 1 minute to flavor the oil. Stir in onions and celery. Reduce heat to medium-low and cook, stirring occasionally, until the vegetables are soft, about 30 minutes; do not let them brown. Add tomatoes and capers, increase heat to medium and cook; stirring occasionally, just until the tomatoes start to break down, about 5 minutes. Stir in olives; transfer everything to a large bowl. | 3. When the eggplant is ready, rinse under running water to get rid of as much salt as possible. Dry thorougly on paper towels. | 4. Heat the remaining 1/4 cup oil in the same skillet over medium heat until very hot. Add the eggplant and cook, tossing and stirring, until softened, 10-15 minutes. Add chiles and cook, stirring, until they are softened, 5-10 minutes. Transfer the eggplant and peppers to the bowl with the tomato mixture and gently stir to combine. | 5. Whisk vinegar and honey in a small saucepan; bring to a boil over medium heat. Simmer until thickened and reduced to about 1/4 cup, about 5 minutes. Stir into the vegetables along with parsley and basil. Serve at room temperature. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
eggplant	2		peeled cut	-	-	-	-
sea salt	1	tablespoon		403.4676	0.0	89.7602	2.2667
olive oil	1/2	cup	divided	954.72	0.0	0.0	108.0
bay leaf	3			-	-	-	-
onion	1		chopped	64.0	14.944	1.76	0.16
celery	1		cliced	16.16	2.9997	0.6969	0.1717
cherry tomato	1	lb		403.4676	0.0	89.7602	2.2667
caper	1/4	cup	salt-packed rinsed	7.912000000000001	1.6822	0.8118	0.2958
green olive	20		pitted chopped	403.4676	0.0	89.7602	2.2667
red chili pepper	2	halved	seeded sliced	-	-	-	-
red wine vinegar	1/2	cup		22.705	0.3226	0.0478	0.0
honey	1	tablespoon		-	-	-	-
flat leaf parsley	2	tablespoons	chopped	403.4676	0.0	89.7602	2.2667
basil	2	tablespoons	chopped	1.219	0.1404	0.16699999999999998	0.0339

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.