Tomato Eggplant Salsa Food

LINDA'S SUMMERTIME EGGPLANT SALSA

Steps:

• Toss the eggplant with the kosher salt and spread out onto a microwave-safe plate. Cook in the microwave on High until the eggplant is dry and has shriveled to 1/3 of its original size, about 15 minutes. Transfer to a paper towel-lined plate and set aside.
• Whisk the tomato juice cocktail, vinegar, red wine, brown sugar, parsley, and anchovies together in a large bowl. Stir in the tomatoes, raisins, black olives, green olives, zucchini, yellow squash, celery, red bell pepper, and carrot; set aside.
• Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Stir in the eggplant and cook, stirring occasionally, until the edges have browned, 4 to 8 minutes. Add the remaining 2 tablespoons of olive oil along with the celery and onion. Cook and stir until the onion has softened, about 4 minutes more. Stir in the vegetable mixture and bring to a simmer. Reduce heat to medium-low and simmer uncovered until the liquid thickens and begins to coat the vegetables, 4 to 7 minutes more. Scrape into a bowl and stir in the pine nuts. Refrigerate to room temperature. Sprinkle with the Parmesan cheese and serve.

SMOKY TOMATO AND EGGPLANT SPREAD

Steps:

• Preheat the oven to 425 degrees F.
• Partially peel the outside of the eggplant, leaving 1 1/2- to 2-inch strips of skin intact, creating alternating stripes of flesh and skin. Cut the eggplant into 2-inch cubes and add it to a rimmed baking sheet. Drizzle the eggplant with 6 tablespoons of the olive oil, sprinkle with 1/2 teaspoon smoked paprika, 1 teaspoon salt and 1/2 teaspoon pepper. Transfer the eggplant to the oven and roast for 40 minutes, flipping halfway through. After 40 minutes the eggplant should be very tender and browned.
• In the meantime, heat a high-sided skillet over medium heat. Add the remaining 2 tablespoons of olive oil and then the shallots and cook, stirring frequently, until the shallot has softened, about 5 minutes. Next, add the red pepper and garlic and stir to combine. Add the remaining 1 teaspoon smoked paprika, cayenne and 3/4 teaspoon salt. Stir to coat the vegetables in the spices. Add the tomatoes and bring the mixture to a boil. Turn the heat down to low and simmer for 25 minutes.
• Add the cooked eggplant to the tomato mixture and stir to combine, slightly mashing the eggplant into the sauce. Transfer the mixture to a bowl and serve with grilled sourdough.

GRILLED EGGPLANT DRIPPING WITH A TOMATO AND RICOTTA SALSA

Steps:

• Slice your tomatoes in half, place in a bowl & drizzle with enough extra virgin olive oil over tomatoes to coat well. Season with s/p. Place your tomatoes on a grilling sheet/pan and grill for 8-10 minutes until tender & juicy. Turning a few times during cooking.
• While tomatoes are cooking prepare your eggplant by removing skin & slicing it horizontally to about 1/2; thickness. Brush both sides of the eggplant with extra virgin olive oil. Season with s/p. Grill eggplant slices for 3-4 minutes on each side until eggplant is tender & has nice grill marks.
• Once tomatoes have cooled slightly, roughly chop tomatoes & return to bowl. Add a drizzle of olive oil & chopped onion. Add 2 tablespoons of balsamic vinegar. Season again with s/p to taste, mix well & garnish with basil. In a small bowl, add your room temperature ricotta cheese, add in your red pepper flakes and season with s/p to taste.
• Now to assemble. Place your grilled eggplant on a plate, add a nice dollop of the ricotta cheese mixture & top with grilled tomato salsa. Garnish with a tad more roughly chopped basil!