Sicilian Caponata

By Maverick19

Use high quality olives in this caponata

Ingredients

• 1 eggplant, peeled and cut into 1/2 inch cubes
• salt, to taste and to coat eggplant
• 1/4 cup good olive oil, divided
• 1 cup celery, finely chopped
• 1 onion, finely chopped
• 1 clove garlic, minced
• 1/2 can plum tomatoes, drained and coarse chop
• 12 -18 green olives, pitted and coarse chop
• 1 1/2 Tbsp capers
• 1 Tbsp tomato paste
• 1 tsp minced oregano
• 2 Tbsp red wine vinegar
• 2 tsp sugar
• 1 tsp salt
• ground black pepper, to taste
• 2 tsp minced fresh parsley

Preparation

Step 1

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

Step 2

Heat 2 Tbsp olive oil in a Lg skillet, or saute pan, over medium heat. Add the celery and cook, stirring often, until softened, about 4 minutes. Add the onion and garlic. Cook and stir until the onion is soft and lightly golden, about 5 minutes. Transfer mixture to bowl, using slotted spoon.

Step 3

Heat remaining 2 Tbsp olive oil in skillet/saute pan, add eggplant and cook, stirring constantly, until lightly browned, 5-7 minutes. Stir in celery mix, tomatoes, olives, capers, tomato paste and oregano.

Step 4

Bring to a boil. Reduce heat to low and simmer, uncovered until the caponata is thickened, around 15 minutes. Season with vinegar, sugar, salt and pepper. Transfer to a bowl and garnish with fresh parsley