CHUNKY EGGPLANT DIP
Makes 4 cups
Serve this veggie-packed dip with a crusty loaf or grilled flatbread so you can scoop up every bit of goodness.
1 large eggplant, cut into ½-inch cubes (unpeeled)
1½ teaspoons kosher salt, divided
2 tablespoons olive oil
1 pound Campari tomatoes, cored and chopped
3 stalks celery, minced
1 small red onion, minced
3 cloves garlic, thinly sliced
1 cup pitted green olives*, coarsely chopped
3 tablespoons red wine vinegar
2 tablespoons drained capers
1 tablespoon sugar
1 tablespoon chopped fresh parsley
Garnish: fresh parsley
In a large bowl, stir together eggplant and 1 teaspoon salt; transfer to a colander, and set in a sink. Cover
