• Cooking Time:
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  • 4 eggplant, peeled and chopped
  • 2 Tbsp salt
  • 1 cup olive oil
  • 3 slices white onion, diced small
  • 4 cloves fresh garlic, peeled and minced
  • 2 chili flakes
  • 4 celery stalks, diced small
  • 1 28-oz. can plum tomatoes, drained
  • 2 Tbsp white sugar
  • 1 cup red wine vinegar
  • 1 cup pinenuts, roasted
  • 1 cup fresh parsley, chopped
  • Salt and ground white pepper to taste


  • In a colander sprinkle eggplant with salt and leave for 20 minutes.
  • In a large sauté pan, add oil and cook eggplant until golden brown.
  • When eggplant is brown, take out of the pan and add remaining oil and sauté onions until translucent.
  • Add celery and cook for a further 2 to 3 minutes before adding in the tomatoes.
  • Add the garlic and chili flakes and cook for 5 minutes.
  • In a small pan, simmer the sugar and vinegar until the sugar has dissolved.
  • Add this to the vegetable farce and place everything in a food processor and blend until smooth.
  • Let cool and add in fresh chopped parsley.
  • Season to taste and serve.

Categories: Appetizer  Dinner Party  Dip  Potluck  Spicy 
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