Caponata
Caponata, a wonderful dish from southern Italy made with a lovely assortment of fresh vegetables, including eggplant.
Servings: 8 servings
Ingredients
- 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
Instructions
- 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.