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Serves 8 to 10
Ingredients:
1 pound Italian sausage
2 Tablespoons
olive oil
4 cups eggplant, unpeeled and cut
in ½-inch dice
½ cup chopped red onion
2
cups red bell peppers, seeded and chopped
fine
1 tablespoon garlic,
minced
cup pitted black olives,
coarsely chopped
1 tablespoon drained and
chopped capers
½ cup golden raisins
¼ cup
red wine vinegar
1 cup fresh tomatoes,
seeded and chopped
1 teaspoon kosher
salt
¼ teaspoon freshly ground black
pepper
¼ cup pine nuts, lightly toasted
¾
cup chopped fresh basil
2 tablespoons
chopped fresh parsley
Additional fresh basil
leaves for garnish
Directions:
- Squeeze sausage from its casing into a
large non-stick skillet. Over medium
heat, break up sausage into small pieces and
saute sausage until it is cooked
through. Drain well and transfer to a
bowl, cover and set aside.
- In same large skillet, heat oil over
medium-high heat until hot but not
smoking. Add diced eggplant, onion and
bell peppers and saute until eggplant is golden
brown and tender, about 10 minutes.
- Add garlic and cook for 30-60 seconds or
until fragrant.
- Add olives, capers, raisins, vinegar,
tomatoes, salt and pepper. Return cooked
sausage to pan. Cover, reduce heat to low
and simmer 15 minutes, stirring occasionally.
Uncover and gently simmer until mixture is
thick.
- Remove from heat and stir in pine nuts,
basil and parsley. Add additional salt and
pepper, if desired.
- Cover and chill mixture for, at least, 6
hours. (Can be made one day ahead, allowing
flavors to blend under refrigeration.)
- Transport to picnic in a chilled ice
chest.
- Serve as a side dish, relish or as an
appetizer on toasted bread rounds. Garnish
with fresh basil.
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