This versatile dish is an elegantly easy way to enjoy eggplant.
Courtesy of Christine Martin, amidstthechaos.ca, Pickering, Ont.
Heat large skillet over medium-high heat. Add olive oil.
When oil starts shimmering, add eggplant and pinch of salt. Cook, stirring occasionally, for 5 minutes, or until eggplant is softened and browned. Remove from heat; scrape eggplant into bowl. Set aside.
Return skillet to heat. Add onion, celery and another pinch of salt. Sauté until onions are slightly softened and somewhat translucent.
Add garlic and red pepper flakes. Stir and cook until fragrant, about 30 seconds.
Stir in tomatoes, vinegar and sugar.
Return eggplant to skillet. Reduce heat and simmer on low, stirring occasionally, 15 to 20 minutes, adding reserved tomato liquid if needed to keep mixture from drying out.
Remove from heat and fold in the pine nuts. Salt to taste.
Tip: Most pine nuts are sold raw. For this recipe you’ll want to toast them in a frying pan on low heat. Make sure to keep a close eye on them, stirring frequently to avoid burning.