Name: Caponata
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Yield: 1
Ingredients: 1 globe eggplant - about 1 pound, diced -; Kosher salt -; 4 tablespoons extra virgin olive oil, divided -; 1 small onion, minced -; 1 celery stalk, minced -; 1 garlic clove, minced -; 4-6 plum tomatoes, finely chopped -; 1/2 cup pitted green olives, finely chopped -; 1/4 cup pine nuts, toasted -; 2 to 3 tablespoons small capers, drained -; 1 teaspoon red pepper flakes -; 1/4 cup red wine vinegar -; 2 to 3 tablespoons sugar -; 1 tablespoon tomato paste -; 1/4 cup chopped basil -; Freshly ground black pepper -

Recipe information

Cooking:

1 hour 30 min.

Servings per container:

Source:

More details

Ingredients for - Caponata

1. 1 globe eggplant - about 1 pound, diced -

2. Kosher salt -

3. 4 tablespoons extra virgin olive oil, divided -

4. 1 small onion, minced -

5. 1 celery stalk, minced -

6. 1 garlic clove, minced -

7. 4-6 plum tomatoes, finely chopped -

8. 1/2 cup pitted green olives, finely chopped -

9. 1/4 cup pine nuts, toasted -

10. 2 to 3 tablespoons small capers, drained -

11. 1 teaspoon red pepper flakes -

12. 1/4 cup red wine vinegar -

13. 2 to 3 tablespoons sugar -

14. 1 tablespoon tomato paste -

15. 1/4 cup chopped basil -

16. Freshly ground black pepper -

How to cook deliciously - Caponata

1. Stage

Toss the eggplant with salt, let drain: Toss the diced eggplant with about 2 tablespoons salt and put into a large bowl. Cover the bowl with a plate that just about fits the bowl and weigh it down with a heavy can. Let this sit for 1 hour. Drain the eggplant, rinse with fresh water, and pat dry with paper towels.

2. Stage

Cook the onions, celery, and garlic: Heat 2 tablespoons oil in a large skillet over medium-high heat. Add onion and celery, season with salt. Cook, stirring occasionally until the onion begins to soften—about 5 minutes. Add the garlic. Cook 1 to 2 minutes more. Remove from the skillet and set aside.

3. Stage

Sear the eggplant: Wipe the pan with a paper towel, turn the heat to high, and add the remaining olive oil. Let this heat until the oil is nearly smoking. Add the eggplant and spread it out in as thin a layer as you can in the skillet. Let this sizzle for 1 to 2 minutes before stirring, then let it sit for a full minute before stirring again. Cook like this for 5 to 6 minutes.

4. Stage

Combine with the other ingredients: Add the onion-celery mixture, the tomatoes, olives, pine nuts, capers and red pepper flakes. Stir well. Add the vinegar, sugar and tomato paste and stir once more. Cook, stirring occasionally until eggplant is very soft, about 8 minutes.

5. Stage

Let cool, add the basil, salt, and pepper: Remove from heat and let cool to room temperature. Mix in the basil. Season with salt and pepper to taste. Caponata can be refrigerated, covered, up to 5 days.