eggplant-caponata

Lunch recipes

Eggplant Caponata

2024-03-20 By : Admin
Eggplant caponata is a delicious relish or appetizer that can be served hot or cold! Serve with toasted crusty bread.

Ingredients

  • 1 eggplant, peeled and cut into 1/2-inch cubes

  • salt to taste

  • ¼ cup olive oil, divided

  • 1 cup finely chopped celery

  • 1 medium onion, finely chopped

  • 1 clove garlic, minced

  • 1 ½ cups canned plum tomatoes, drained and coarsely chopped

  • 12 green olives, pitted and coarsely chopped

  • 1 ½ tablespoons drained capers

  • 1 tablespoon tomato paste

  • 1 teaspoon minced oregano

  • 2 tablespoons red wine vinegar

  • 2 teaspoons white sugar

  • 1 teaspoon salt

  • ground black pepper to taste

  • 2 teaspoons minced fresh parsley, or to taste

Directions

    1. Toss eggplant with salt and place in a colander set over a bowl. Let sit, about 30 minutes. Rinse and pat dry.
    2. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add celery; cook, stirring often, until softened, about 4 minutes. Add onion and garlic; cook and stir until onion is soft and lightly golden, about 5 minutes. Transfer the mixture to a bowl using a slotted spoon.
    3. Heat remaining 2 tablespoons olive oil in the skillet. Add eggplant and cook, stirring constantly, until lightly browned, 5 to 7 minutes.
    4. Stir in celery mixture, tomatoes, olives, capers, tomato paste, and oregano. Bring to a boil; reduce heat to low and simmer uncovered until caponata is thickened, about 15 minutes.
    5. Season caponata with vinegar, sugar, salt, and black pepper. Transfer to a serving bowl and garnish with parsley.
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