Indulge in the comforting and nutritious flavors of this Warm Vegetable Salad with Pine Nuts. Perfect for any season, this salad combines a variety of fresh vegetables with the rich taste of pine nuts and a zesty red wine vinegar dressing. It’s a delightful and healthy choice for a family dinner or a gathering with friends.
Calories: 550 kcal/serving
Servings: 6
Cooking Time: 1 hour
Protein/Fat/Carbs: 4.8 g/50.1 g/19.9 g
Ingredients for 6 servings:
- Sugar – 1 tablespoon (15 g)
- Parsley – 1 bunch
- Eggplants – 2.2 lbs (1 kg)
- Celery stalks – 2
- Salt – 1/2 tablespoon (7.5 g)
- Tomato puree – 14 oz (400 g)
- Sweet red pepper – 1
- Red wine vinegar – 4 tablespoons (60 ml)
- Onion – 1
- Olive oil – 8.5 fl oz (250 ml)
- Pine nuts – 2 tablespoons (30 g)
- Capers – 2 tablespoons (30 g)
- Pitted olives – 7 oz (200 g)
Instructions:
Prepare the Eggplants:
Wash the eggplants and cut them into 3/4-inch (2 cm) cubes. Place in a bowl, sprinkle with salt, mix well, and let sit for 30 minutes. Rinse with warm water and pat dry with paper towels.
Peel the onion and slice it into half rings. Wash the celery and red pepper. Slice the celery thinly and cut the red pepper into thick strips after removing the core.
Cook the Vegetables:
In a large sauté pan, heat 4.5 tablespoons (67.5 ml) of olive oil over high heat. Fry the eggplants in batches for about 4 minutes each batch, until golden brown. Place on paper towels to absorb excess oil.
Reduce heat to medium, add another 2 tablespoons (30 ml) of olive oil to the pan, and sauté the onion and celery for 5 minutes. Add the red pepper and pine nuts, cooking and stirring for 2 more minutes.
Make the Sauce:
Add the tomato puree and 3 tablespoons (45 ml) of water to the pan. Season with salt and pepper. Cook uncovered over medium heat for 10 minutes.
Rinse the capers and olives under warm water. Cut the olives in half. Add the vinegar, sugar, capers, and olives to the pan. Mix well and cook for 3 minutes.
Combine and Serve:
Return the eggplants to the pan, mix gently, and cook over medium heat for another 6 minutes. Let the salad cool slightly.
Wash, dry, and chop the parsley. Add it to the salad before serving.
Enjoy this delicious and vibrant Warm Vegetable Salad with Pine Nuts, perfect for a nutritious and satisfying meal!
