Caponata is a Sicilian eggplant relish or appetizer that can be served hot or cold. Delicious on toasted crusty bread!
Sicilian Eggplant Caponata Recipe
Caponata is a Sicilian eggplant relish or appetizer that can be served hot or cold. Delicious on toasted crusty bread!
Ingredients
- 1 eggplant peeled and cut into ½-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 freshly 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
Instructions
- Toss eggplant with salt and place in a colander set over a bowl. Let sit, about 30 minutes. Rinse and pat dry.
- 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.
- Heat remaining 2 tablespoons olive oil in the skillet. Add eggplant and cook, stirring constantly, until lightly browned, 5 minutes.
- 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.
- Season caponata with vinegar, sugar, salt, and black pepper. Transfer to a serving bowl and garnish with parsley.
