Summer Eggplant Salsa by Linda

Ingredients 0/21

Step 1

Tos the eggplant with kosher salt, then spread it out on a microwave-safe plate. Pop it in the microwave on high until it’s dry and has shrunk to about a third of its original size—this usually takes around 15 minutes. Once done, transfer the eggplant to a plate lined with paper towels and set it aside.

Step 2

In a large bowl, whisk together the tomato juice cocktail, vinegar, red wine, brown sugar, parsley, and anchovies. Then, stir in the tomatoes, raisins, black and green olives, zucchini, yellow squash, celery, red bell pepper, and carrot. Let this mixture sit while you move on to the next step.

Step 3

Heat a tablespoon of olive oil in a big skillet over medium-high heat. Add the eggplant and cook it, stirring occasionally, until the edges start to brown, which should take between 4 and 8 minutes. Next, pour in the remaining 2 tablespoons of olive oil along with the celery and onion. Keep cooking and stirring until the onion softens, about 4 minutes.

Step 4

Now, add the vegetable mixture to the skillet and bring everything to a gentle simmer. Turn the heat down to medium-low and let it cook uncovered, stirring occasionally, until the liquid thickens and coats the veggies nicely—this usually takes 4 to 7 minutes. Once it’s ready, scrape everything into a bowl and mix in the pine nuts.

Step 5

Let the salsa cool to room temperature in the fridge. When you’re ready to serve, sprinkle some Parmesan cheese on top and enjoy!