Oct 1, 2012
This classic Sicilian relish with eggplant, zucchini and peppers is like a sweet and sour version of ratatouille.
1/4 cup extra virgin olive oil
1 red onion, diced
2 garlic cloves, finely chopped
2 small yellow peppers, diced
2 small orange peppers, diced
3 small zucchini, diced
5 baby eggplants, diced or 2 medium eggplants
Salt and freshly ground pepper, to taste
Handful of raisins
Handful of pine nuts
3 tbsp. dry Marsala wine
Handful fresh mint, chopped
Handful fresh Italian parsley, chopped
2 tbsp. red wine vinegar
3 tbsp. capers
1 pint cherry tomatoes, quartered or 3 plum tomatoes, diced
Fresh or toasted bread, for serving
Heat large sauté pan over medium heat. Add 3 tbsp. olive oil. When oil is hot, add onion and garlic and sauté until onion is soft, about 5 minutes.
Add the peppers, zucchini and eggplants. Season with salt and pepper. Cook, stirring, occasionally, about 5 to 7 minutes.
Add raisins, pine nuts and 1 tbsp. olive oil. Stir to combine. Reduce heat to low and let mixture simmer for 10 minutes. Add Marsala and continue cooking until mixture is thick and all the liquid has evaporated, about 20 to 30 minutes. Add parsley and mint.
Remove from heat. Add the red wine vinegar, capers and tomatoes. Stir to combine. Let cool and serve as appetizer with fresh or toasted bread.
Yield: 8 servings.