Recipe Corner: Eggplant Tomato Mezze



1 large eggplant, coarsely chopped or diced

1 large tomato, seeded and diced

1 large red or yellow onion, finely chopped

1 medium red or green bell pepper, seeded and diced

1 medium zucchini, diced

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3-4 cloves garlic, roughly chopped

2 stalks celery (plus greens), chopped

1 (8 ounce) can low sodium tomato sauce

1/4 cup Kalamata or black olives, chopped

1/4 cup golden raisins

1 small bunch flat-leaf parsley, minced

Crushed red pepper flakes, sea or Kosher salt, black pepper, paprika, Aleppo pepper (to taste)

Juice of 2 lemons

2 tablespoons tomato paste

2 tablespoons brown sugar

2 tablespoon red or white wine vinegar

Olive oil, toasted pine nuts



In a large pan or skillet, sauté the onions and garlic in a few tablespoons of olive oil until onions are lightly browned. Add the eggplant, tomato, bell pepper, zucchini, celery and tomato sauce, toss to combine, and continue to cook on medium heat until eggplant has softened and ingredients are bubbly, about 10-12 minutes. Add more olive oil, if desired, and olives, raisins, parsley, spices, lemon juice, tomato paste, and brown sugar, and toss. Add the wine vinegar and cook 8-10 minutes longer on medium heat. Check seasonings and remove from heat when vegetables are tender and soft to let cool.

Cover and chill overnight for best results. Add more lemon juice or olive oil, if desired, when serving. Garnish with fresh basil and mint, toasted pine nuts, Armenian or Greek yogurt, and wedges of lemon. Serve with a crusty bread, Armenian lavash, pita bread, hummus, and assorted cheeses or crackers.

Serves 6-8.



*Christine’s recipes have been published in the Fresno Bee newspaper, Sunset magazine, Cooking Light magazine, and at

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