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
Serves 4 Sometimes cooks add a pinch of sugar to the sauce to tame any last bit of bitterness in the eggplant. The dish is finished with ricotta salata; although nontraditional, you might prefer to add some cubed fresh mozzarella at the very end instead of the ricotta salata. Ingredients […]