Name: Eggplant Caponata (Sicilian Version)
Prep time: 30 min
Cook time: 30 min
Yield: 16
Ingredients: Eggplant, peeled and cut into 1/2-inch cubes - 1; Salt to taste - 1; Olive oil, divided - ¼ cup; Finely chopped celery - 1 cup; Onion, finely chopped - 1 medium; Garlic, minced - 1 clove; Canned plum tomatoes, drained and coarsely chopped - 1 ½ cups; Green olives, pitted and coarsely chopped - 12; Drained capers - 1 ½ tablespoons; Tomato paste - 1 tablespoon; Minced oregano - 1 teaspoon; Red wine vinegar - 2 tablespoons; White sugar - 2 teaspoons; Salt - 1 teaspoon; Ground black pepper to taste - 1 teaspoon; Minced fresh parsley, or to taste - 2 teaspoons

Ingredients for - Eggplant Caponata (Sicilian Version)

1. Eggplant, peeled and cut into 1/2-inch cubes 1

2. Salt to taste 1

3. Olive oil, divided ¼ cup

4. Finely chopped celery 1 cup

5. Onion, finely chopped 1 medium

6. Garlic, minced 1 clove

7. Canned plum tomatoes, drained and coarsely chopped 1 ½ cups

8. Green olives, pitted and coarsely chopped 12

9. Drained capers 1 ½ tablespoons

10. Tomato paste 1 tablespoon

11. Minced oregano 1 teaspoon

12. Red wine vinegar 2 tablespoons

13. White sugar 2 teaspoons

14. Salt 1 teaspoon

15. Ground black pepper to taste 1 teaspoon

16. Minced fresh parsley, or to taste 2 teaspoons

How to cook deliciously - Eggplant Caponata (Sicilian Version)

1 . Stage

Toss eggplant with salt and place in a colander set over a bowl. Let sit, about 30 minutes. Rinse and pat dry. Dotdash Meredith Food Studios

2 . Stage

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. Dotdash Meredith Food Studios

3 . Stage

Heat remaining 2 tablespoons olive oil in the skillet. Add eggplant and cook, stirring constantly, until lightly browned, 5 to 7 minutes. Dotdash Meredith Food Studios

4 . Stage

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. Dotdash Meredith Food Studios

5 . Stage

Season caponata with vinegar, sugar, salt, and black pepper. Transfer to a serving bowl and garnish with parsley.