Caponata, a wonderful dish from southern Italy made with a lovely assortment of fresh vegetables, including eggplant.
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Servings: 8 servings
- 2 inch small or 1 large eggplant, peeled and cut into 1- cubes (about 6 cups total)
- 3 tablespoons olive oil (plus 1 tablespoon for the pan)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 medium onion, chopped
- 3 inch ribs celery, cut into 1/2- dice
- 3 cloves garlic, minced
- 1/3 cup kalamata olives, pitted and coarsely chopped
- 1/3 cup capers, drained
- 1 1/2 tablespoons granulated sugar
- 1/3 cup white wine vinegar
- 15 ounce can whole tomatoes with juice, roughly chopped
Preheat the oven to 425 degrees F.
Place eggplant on a rimmed baking sheet; drizzle with olive oil. Sprinkle with salt and pepper. Mix together and spread eggplant out in an even layer.
Place the tray in the oven and bake for 20 minutes. Remove from the oven and set aside.
Heat 1 tablespoon olive oil in a heavy skillet over moderately high heat.
Add the chopped onion to the pan and cook, stirring occasionally until translucent, about 6 to 8 minutes.
Add the celery and garlic and cook, stirring for another 6 minutes.
Add the olives, capers and sugar and cook, stirring, 2 minutes.
Stir in the vinegar and tomatoes and bring to a boil, stirring often.
Reduce heat and simmer, stirring occasionally for 15 minutes.
Stir in the roasted eggplant and cook for 5 minutes more.
Remove pan from the heat and let cool. Transfer the caponata to a serving bowl. Serve immediately or refrigerate to use the next day.