This dish keeps well and is delicious hot or cold. Use it as a main dish or as an appetizer. It is quite rich, so reduce the olive oil if required, but try to keep the flax oil for its anti-inflammatory properties.
4 cups (1 L) eggplant, cubed
2 cups (500 mL) celery, chopped
6 Tbsp (90 mL) olive oil
2 Tbsp (30 mL) salt
1 large onion, chopped
2 cups (500 mL) tomatoes, chopped
2 to 3 Tbsp (30 to 45 mL) apple cider vinegar
1 Tbsp (15 mL) local organic honey
12 green olives, pitted
2 Tbsp (30 mL) flaxseed or hempseed oil
1 tsp (5 mL) turmeric
1 Tbsp (15 mL) almonds, sliced and toasted
2 hardboiled organic eggs, quartered
Sprinkle eggplant with salt and drain in colander for one hour. Rinse and pat dry. Dice celery and boil for 8 minutes; drain. Heat 4 Tbsp (60 mL) olive oil in large frying pan, add eggplant, and stir frequently until tender, about 10 minutes. Remove eggplant from pan. Add onion and remaining olive oil and fry gently about 5 minutes. Add celery, stirring for about 5 minutes. Add tomatoes. Simmer gently until tomato is reduced and vegetables are tender, about 10 to 20 minutes. Add 2 Tbsp (30 mL) vinegar, honey, and olives, along with cooked eggplant. Simmer a few more minutes. Add flaxseed or hempseed oil and turmeric. Adjust seasonings and add extra vinegar and honey to taste. Garnish with toasted almonds and quartered eggs.
Per serving: 270 calories; 6.2 g protein; 17.2 g total fat (2.4 g saturated); 28.6 g carbohydrates; 13.4 g fibre; 294 mg sodium
source: "Decidedly Delicious", alive #292, February 2007
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