Sicilian Eggplant Caponata
Caponata is a traditional Sicilian eggplant relish or appetizer that can be enjoyed either warm or chilled. It's a perfect match for crunchy, toasted bread.
Ingredients
- Salt as needed
- 1 eggplant peeled and diced into ½-inch pieces
- ¼ cup olive oil separated into two portions
- 1 cup celery finely chopped
- 1 medium onion finely diced
- 1 garlic clove minced
- 1½ cups canned plum tomatoes drained and roughly chopped
- 12 green olives pitted and chopped
- 1½ tablespoons capers drained
- 1 tablespoon tomato paste
- 1 teaspoon fresh oregano finely minced
- 2 tablespoons red wine vinegar
- 2 teaspoons white sugar
- 1 teaspoon salt
- Ground black pepper to taste
- Fresh parsley minced, for garnish (approximately 2 teaspoons or to taste)
Instructions
- Combine the cubed eggplant with a sprinkle of salt, placing it in a colander set over a bowl. Allow it to rest for approximately 30 minutes, then rinse thoroughly and pat dry to remove excess moisture.
- In a large skillet over medium heat, warm 2 tablespoons of olive oil. Add the celery and cook, stirring frequently, for about 3 to 4 minutes, or until it begins to soften. Stir in the onion and garlic, cooking until the onion becomes tender and lightly golden, around 4 to 5 minutes. Using a slotted spoon, transfer the mixture to a separate bowl.
- In the same skillet, heat the remaining 2 tablespoons of olive oil. Add the prepared eggplant and cook, stirring constantly, until it is lightly browned, about 5 minutes.
- Incorporate the celery mixture back into the skillet, along with the tomatoes, olives, capers, tomato paste, and oregano. Bring the mixture to a gentle boil, then reduce the heat to low and simmer uncovered for approximately 15 minutes, or until the caponata thickens.
- Season the caponata with red wine vinegar, sugar, salt, and black pepper to achieve a balanced taste. Transfer to a serving bowl, garnishing with fresh parsley.