Yields 8 portions Ingredients 3 lb eggplant, peeled, cut into 1/2-in cubes 2 teaspoons kosher salt, plus as needed 3/4 cups minced onions 1/4 cup plus 2 tablespoons extra-virgin olive oil, divided use 1/2 cup (2 stalks) small-dice celery 1 1/2 cups tomato purée 1/2 cup pitted green olives, diced […]
Makes 4 servings
Makes 8 servings Ingredients 1 baguette, 24 inches long, preferably 2 days old 1 tablespoon unsalted butter 1/2 cup plus 3 tablespoons extra-virgin olive oil 1/4 cup chopped garlic 2 pounds medium tomatoes 1/2 cup white balsamic vinegar 2 teaspoons salt, plus more as needed 1 teaspoon ground black pepper, […]
Makes 1 pint Ingredients 24 hazelnuts 21 almonds 2 cloves garlic 2 slices baguette, about ½-in thick 3 red bell peppers 2 plum tomatoes 3 tablespoons extra virgin olive oil 2 tablespoons chopped flat-leaf parsley 2 tablespoons sherry vinegar Directions Preheat the oven to 350°F. Roast hazelnuts, almonds, garlic, and […]