Description
Delicious relish or appetizer that can be served hot or cold! Serve with toasted crusty bread.
Ingredients
- 1 eggplant, peeled and cut into 1/2-inch cubes
- salt to taste
- ¼ cup olive oil, divided
- 1 cup finely chopped celery
- 1 onion, finely chopped
- 1 clove garlic, minced
- 1 ½ cups canned plum tomatoes, drained and coarsely chopped
- 12 green olives, pitted and coarsely chopped
- 1 ½ tablespoons drained capers
- 1 tablespoon tomato paste
- 1 teaspoon minced oregano
- 2 tablespoons red wine vinegar
- 2 teaspoons white sugar
- 1 teaspoon salt
- ground black pepper to taste
- 2 teaspoons minced fresh parsley, or to taste
Instructions
- Toss eggplant with salt and place in a colander set over a bowl. Let sit
- about 30 minutes. Rinse and pat dry.
- 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.
- 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.
- Season caponata with vinegar
- sugar
- salt
- and black pepper. Transfer to a serving bowl and garnish with parsley.
Prep Time: 30 mins
Cook Time: 34 mins
Total Time: 1 hr 34 mins
Servings: 16