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Ingredients
- 1 eggplant, peeled and cut into 1/2 inch cubes
- salt, to taste and to coat eggplant
- 1/4 cup good olive oil, divided
- 1 cup celery, finely chopped
- 1 onion, finely chopped
- 1 clove garlic, minced
- 1/2 can plum tomatoes, drained and coarse chop
- 12 -18 green olives, pitted and coarse chop
- 1 1/2 Tbsp capers
- 1 Tbsp tomato paste
- 1 tsp minced oregano
- 2 Tbsp red wine vinegar
- 2 tsp sugar
- 1 tsp salt
- ground black pepper, to taste
- 2 tsp minced fresh parsley
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Toss eggplant with salt and place in a colander, set over a bowl. Let sit 30 minutes. Rinse and pat dry.
Step 2
Heat 2 Tbsp olive oil in a Lg skillet, or saute pan, over medium heat. Add the celery and cook, stirring often, until softened, about 4 minutes. Add the onion and garlic. Cook and stir until the onion is soft and lightly golden, about 5 minutes. Transfer mixture to bowl, using slotted spoon.
Step 3
Heat remaining 2 Tbsp olive oil in skillet/saute pan, add eggplant and cook, stirring constantly, until lightly browned, 5-7 minutes. Stir in celery mix, tomatoes, olives, capers, tomato paste and oregano.
Step 4
Bring to a boil. Reduce heat to low and simmer, uncovered until the caponata is thickened, around 15 minutes. Season with vinegar, sugar, salt and pepper. Transfer to a bowl and garnish with fresh parsley
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