Eggplant caponata is a delicious relish or appetizer that can be served hot or cold! Serve with toasted crusty bread.
Ingredients
- eggplant: 1 piece (cut into 1/2 inch cubes)
- salt: 0 piece (to taste)
- olive oil: 0.25 cup (divided)
- celery: 1 cup (finely chopped)
- onion: 1 medium (chopped)
- garlic: 1 clove (minced)
- canned plum tomatoes, drained and: 1.5 cups (chopped)
- green olives, pitted and: 12 piece (chopped)
- capers: 1.5 Tbsp (drained)
- tomato paste: 1 Tbsp
- oregano: 1 tsp (minced)
- red wine vinegar: 2 Tbsp
- white sugar: 2 tsp
- salt: 1 tsp
- ground black pepper: 0 piece (to taste)
- parsley: 2 tsp (fresh; to taste, minced)
Metric Conversion
Stages of cooking
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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.
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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 the mixture to a bowl using a slotted spoon.
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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.
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Season caponata with vinegar, sugar, salt, and black pepper. Transfer to a serving bowl and garnish with parsley.
