Sauteed Eggplant With Red Pepper Relish

Name: Sauteed Eggplant With Red Pepper Relish
Total time: 45 min
Yield: Four servings
Cuisine: mediterranean
Ingredients: 1 medium eggplant; 2 teaspoons salt, plus more to taste; 1 tablespoon olive oil; 1 shallot, peeled and minced; 2 medium cloves garlic, peeled and minced; 1 rib celery, diced; 2 to 3 anchovy fillets, finely minced into a paste, optional; 1 cup diced roasted red peppers; 1 tablespoon drained capers; 2 tablespoons chopped fresh parsley; 2 tablespoons chopped fresh basil; Freshly ground pepper to taste; Olive oil spray

By Molly O'Neill

Total Time: 45 minutes
Rating: 4(7)
Comments: Read comments

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Ingredients

Yield:Four servings

1medium eggplant
2teaspoons salt, plus more to taste
1tablespoon olive oil
1shallot, peeled and minced
2medium cloves garlic, peeled and minced
1rib celery, diced
2 to 3anchovy fillets, finely minced into a paste, optional
1cup diced roasted red peppers
1tablespoon drained capers
2tablespoons chopped fresh parsley
2tablespoons chopped fresh basil
Freshly ground pepper to taste
Olive oil spray

Ingredient Substitution Guide

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Preparation

Step 1
Cut the eggplant into ½-inch thick slices, sprinkle lightly with salt and let stand for 30 minutes. Heat the olive oil in a medium-size skillet over medium heat. Add the shallot and garlic and saute for 2 minutes. Add the celery and cook 1 to 2 minutes. Add the anchovies, red peppers and capers. Cook, stirring to combine flavors, for 1 to 2 minutes. Stir in the parsley, basil and salt and pepper to taste. Keep warm if desired.
Step 2
Place a large, heavy-bottomed nonstick skillet over medium heat until hot. Wipe the salt off of the eggplant slices and coat them lightly with the olive oil spray. Add to the pan and saute until nicely browned, about 4 to 5 minutes per side. Remove from the pan and divide among 4 plates. Top each with some of the red pepper relish. Serve hot or cold.