Eggplant Salad With Almonds, Dates, And Mint

Recipe Ingredients

5 tablespoons	75ml	Colavita olive oil
1		Eggplant - cut 1/2" cubes
1		Onion - chopped (medium)
1		Red bell pepper - seeded and diced (medium)
1		Zucchini - diced (medium)
1 tablespoon	15ml	Balsamic vinegar
1 tablespoon	15ml	Tomato paste
1		Sugar
1		Crushed red pepper
		Salt - to taste
		Freshly-ground black pepper - to taste
1/3 cup	30g / 1.1oz	Whole blanched almonds - lightly toasted,
		And chopped
1/4 cup	36g / 1.3oz	Chopped dates
1 tablespoon	15ml	Julienned fresh mint leaves
		Mint leaves - for garnish

Recipe Instructions

In a large skillet, heat 2 table­spoons Colavita olive oil over high heat. Add eggplant; cook 7 to 8 minutes until well browned. Drain on paper toweling.

In the same skillet, saute onion in 2 tablespoons Colavita olive oil over high heat 1 minute. Add bell pepper and zucchini; cook for 4 to 5 minutes. Add balsamic vinegar to skillet; cook 1 minute. Return eggplant to skillet. Stir in tomato paste, sugar, crushed red pepper, and salt and pepper to taste. Set aside to cool.

In a small skillet, heat remaining 1 tablespoon Colavita olive oil over medium heat. Add almonds and dates; saute, stirring constantly, until sugar in dates begins to caramelize, about 2 to 3 minutes. Be careful not to allow almonds or dates to burn. Set aside to cool.

Place eggplant mixture in a serving bowl. Stir in half of the almond mixture and the julienned mint. Sprinkle with the remaining almond mixture. Garnish with mint leaves. Serve at room temperature.

This recipe yields 4 servings.

Source:
Cookbook Digest, May/Jun, 1996

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