Eggplant Caponata (Sicilian Version) recipe
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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 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
Nutrition Info
- 54.3 caloriescarbohydrate: 4.9 gcholesterol: : -fat: 3.9 gfiber: 1.9 gprotein: 0.9 gsaturatedFat: 0.5 gservingSize: -sodium: 297 mgsugar: 2.2 gtransFat: : -unsaturatedFat: : -
Directions Eggplant Caponata (Sicilian Version)
Directions
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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 4 minutes. Add onion and garlic, cook and stir until onion is soft and lightly golden, about 5 minutes. Transfer 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 to 7 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.