16Mediterranean style olivespits removed and rough chopped
2tblscapers
2-3tblsliquid egg whites
3tbl olive oildivided
2tspred wine vinegar
Salt
Pepper
8fresh basil leaves sliced into chiffonade
Instructions
Cut the eggplants into ½” thick rounds discarding the stem. Moderately salt the eggplants, tossing to coat, and place in a colander. Set aside and let “sweat” to release moisture from the eggplants for 20 minutes while you prep the remaining ingredients.
Prepare the roma tomatoes by cutting a shallow “x” at the base of each tomato, and place into boiling water in a Dutch oven for 3 minutes. Remove from water with a slotted spoon and place into an ice bath to stop the cooking. Once cool enough to handle, remove the skins by peeling away from the “x” and discard the skins. Rough chop the tomatoes, discarding the seeds, and transfer to a small bowl. You can skip this step by buying canned tomatoes that have already been peeled.
Next, slice the onion, chop the garlic, slice the celery, remove pits and rough chop the olives, and strain and rinse the capers.
Rinse all of the sweat and salt off of the eggplants. Pat dry in-between layers of dry paper towel to remove all moisture. Working in batches, fry the eggplant rounds in a single layer in your Dutch oven over medium/high heat. For each batch, lightly brush each side of the eggplant with the egg whites and season with salt and pepper. Fry for 2 minutes per side until golden brown and transfer to cutting board, using 1-2 teaspoons of olive oil per batch.
In the same dutch oven, add 2 teaspoons of olive oil over medium/high heat and sauté the onion and celery until soft, about 4 minutes. Add in the chopped garlic and cook for another 1-2 minutes. Next, add in the tomato and mix until well combined.
Gently fold in the chopped eggplant, vinegar, olives, and capers. Cover with lid and simmer for 10 minutes.
Gently fold in the basil.
For optimal flavor, store in the refrigerator overnight to develop flavors before serving. Serve cold or at room temp.