I’m no vegetarian; I just like eating them (vegetables, not vegetarians). The following salad - or perhaps it is a stew - is based on those small purple eggplants you find in Italian and Middle Eastern greengrocers, and builds on these with sweet-acid tomatoes, earthy pine nuts, and salty brined olives and capers. To make it, I cubed about 750g worth of purple eggplant, placed it in a colander, and sprinkled it with a good handful of salt for an hour, before rinsing it off and frying it in batches in olive oil. Then I drained the fried eggplant on paper towels. Meanwhile, I had fried a chopped onion in another pan and, when almost done, added a dozen pitted and chopped Sicilian green olives, a small handful of capers, a punnet of those mini tomatoes about the size of the olives, a cubed celery heart, and a big handful of pine nuts. I cooked all of this for five minutes or so, adding a little more oil. Then into the fragrant vegetable/nut mixture went the fried eggplant, followed by a t
Recipes and ruminations from a small house in a big city.