2 lbs. eggplant, ½” dice2 c. onion, finely diced 1 c. roasted red peppers (see next pg.), diced 1 tsp. minced garlic 2 ½ c. tomatoes, roughly chopped (if you’re being fancy, slip the skins, too!) ¼ c. red wine vinegar 2 Tbsp. sugar ¼ c. pine nuts or other nuts, roasted ½ c. basil, finely chopped salt and pepper, to taste 6 Tbsp. olive oil
Salt & drain eggplant. Let sit for 20 mins. Rinse off salt. Sauté in 4 Tbsp. oil until nice & brown. Set aside. In remaining oil, sauté onions & garlic. Add tomatoes, roasted red peppers, sugar & vinegar. Reduce to desired thickness. Add eggplant, pine nuts & basil. Season to taste. Adjust vinegar & sugar to your liking. Excellent over pastas & grilled meats/tofu.
Submitted by member John Paul Khoury