Recipe Credit|: Earth to Table Seasonal Recipes from an Organic Farm by: Jeff Crump and Bettina Schormann
- 2 large diced eggplants
- 2 tbsp kosher or sea salt
- 1 1/2 cups olive oil NOT extra virign
- 6 stalks diced celery
- 1/2 bulb diced fennel
- 1 medium diced zucchini
- 2 cloves minced garlic
- 1 medium onion cut into chunks
- 3 medium diced tomatoes
- 1 cup drained, coarsely chopped green olives
- 1/2 cup drained capers
- 1/2 cup sultana raisins
- 1/2 cup pine nuts
- 1/2 cup white wine vinegar
- 2 tbsp granulated sugar
- sea salt and black pepper to taste (start at 1/4 tsp, taste, readjust, add more 1/4 tsp at a time until you get the flavour you like)
- 3/4 cup whole raw almonds lightly toasted
- 1/2 cup minced fresh basil
- In a colander over a large bowl, toss the eggplant with 2 tbsp salt. Let drain for 1 hour. Rinse well and pat dry with paper towels.
- In a large deep pot, heat 1 cup of the olive oil over medium until hot but not smoking. Add celery and fennel and saute 1 minute. Add zucchini and saute for 3 minutes. Add the eggplant and saute until the vegetables are golden brown and tender, about 10 minutes. Using a slotted spoon, transfer vegetables to a plate lined with paper towels; set aside.
- Add the remaining oil to the pot and saute garlic and onion over medium heat until golden, about 5 minutes. Stir in tomatoes, olives, capers, raisins, pine nuts, vinegar, and sugar and cook for 10 minutes. Add reserved vegetables and cook, stirring occasionally for 10 minutes. Season to taste with salt and pepper.
- Transfer to a wide, shallow dish and let cool for 1 hour. Cover and refrigerate for at least 8 hours before serving.Can be kept in the refrigerator for up to 1 week.
- About an hour before serving, remove from the fridge and bring to room temperature. Serve sprinkled with almonds and fresh basil.
