Ingredients
1 large eggplant, peeled, cut into chunks
1/2 teaspoon salt
1/3 cup olive oil
2 large sweet onions, diced
3 small celery ribs, diced
1 Tablespoon minced garlic
1/4 teaspoon crushed red pepper
3 medium zucchini, cut into chunks
1 large red pepper, cut into chunks
1 Tablespoon kosher salt
2 teaspoons dried thyme
1 teaspoon each: basil, oregano
1 can (14-1/2 oz.) diced tomatoes in juice
1/2 cup balsamic vinegar
2 Tablespoons honey
freshly ground pepper
1/4 cup pine nuts, toasted
Preparation
Toss eggplant in colander with 1/2 teaspoon salt. Let rest for 30 minutes. Rinse well with cold water; shake well to remove water.
Heat olive oil in large saute pan or large stew pot over medium-high heat. Add onions, celery, garlic and crushed red pepper. Cook, stirring often, until onions are softened, not browned, about 5 minutes.
Add eggplant, zucchini, red pepper, salt, thyme, basil and oregano. Cook, stirring often, until heated through, about 5 minutes. Add tomatoes and their juice, vinegar and honey. Stir well, simmer uncovered until eggplant is just tender, about 5 minute3s. Taste; adjust seasoning. Stir in pine nuts.
Can be made up to 4 days ahead and refrigerated.
