Lorna Sass » Salads and Sides

Ingredients

• 1 small eggplant (about 1 pound), peeled and cut into 1/2 –inch cubes
• 1/2 teaspoon sea salt
• 1 to 2 tablespoons olive oil (or the marinating oil from sun-dried tomatoes)
• 2 cloves garlic, peeled and finely chopped
• 1 medium onion, peeled and coarsely chopped
• 3 ribs celery, cut into 1/4-inch slices
• 1 large red bell pepper, seeded and diced
• 1/2 cup pitted, oil-cured olives
• 1/3 cup raisins
• 1 tablespoon capers
• 4 large plum tomatoes (preferred) or 2 large beefsteak tomatoes, pureed
• 1/4 cup balsamic vinegar
• 1/4 teaspoon ground cinnamon
• Sea salt and freshly ground black pepper to taste
• 1/4 cup finely minced fresh parsley or 2 tablespoons toasted pine nuts