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

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

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.