Sicilian Eggplant Caponata
Description
Sicilian caponata is made with golden fried eggplant, tomatoes, garlic, olives, capers, red wine vinegar, and fresh oregano for a delicious relish.
Ingredients
•
1 eggplant, peeled and cut into 1/2-inch cubes
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salt to taste
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1/4 cup olive oil, divided
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1 cup finely chopped celery
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1 medium onion, finely chopped
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1 clove garlic, minced
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1 1/2 cups canned plum tomatoes, drained and coarsely chopped
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12 green olives, pitted and coarsely chopped
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1 1/2 tablespoons drained capers
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1 tablespoon tomato paste
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1 teaspoon minced oregano
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2 tablespoons red wine vinegar
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2 teaspoons white sugar
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1 teaspoon salt
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ground black pepper to taste
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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 3 to 4 minutes. Add onion and garlic; cook and stir until onion is soft and lightly golden, about 4 to 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 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.