Recipe Date:
September 27, 2013
Serving Size:
Cook Time:
Imperial (US)
  • 2 eggplants (about 2 lbs.), cut into ½” cubes
  • salt
  • 1 green zuchini, cut ¼ inch thick circles
  • 1 yellow zucchini, cut ¼ inch thick circles
  • 10 tbsps extra-virgin olive oil
  • 1 large red onion, coarsely chopped
  • 1 pint of sungold cherry tomatoes
  • 1/4 cup sherry vinegar
  • 2 tbsps sugar
  • 2 tbsps pine nuts
  • 2 tbsps capers, rinsed
  • 12 pitted green olives, chopped
  • 1 red bell pepper, roasted, peeled, cored, seeded, and thinly sliced
  • Freshly ground black pepper
  • 2 tbsps coarsely chopped basil
  • 2 tbsps coarsely chopped flat-leaf parsley

Put eggplant into a sieve set over a large bowl; toss with 1 tbsp. salt. Top with something heavy; let drain for 1 hour. Rinse eggplant and pat dry. Heat oil in a large skillet over medium-high heat. Add 1/2 of the eggplant and cook until golden brown, 7–8 minutes. Transfer eggplant to a bowl. Repeat with oil and remaining eggplant. Saute zucchini till tender. Add to bowl. Saute red onion till tender. Add to bowl. Add cherry tomatoes, pine nuts, capers, olives, roasted peppers, and salt and pepper to taste. Add vinegar and sugar. Transfer to a plate; let cool slightly. Top with basil and parsley. Serve at room temperature.