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Eggplant Caponata (Sicilian Version) Recipe

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This recipe for Eggplant Caponata (Sicilian Version) is from Alice's Restaurant, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 eggplant, peeled and cut into ½-inch cubes
¼ cup olive oil, divided (Bertolli Extra Virgin Olive Oil)
1 cup finely chopped celery
1 minced clove garlic; 1 cup finely chopped sweet onion
1 ½ cups canned plum tomatoes, drained and coarsely chopped
12 pitted and coarsely chopped green olives; 1 ½ tablespoons drained capers
1 tablespoon tomato paste; 1 teaspoon minced oregano
2 tablespoons red wine vinegar; 2 teaspoons white sugar
Salt & black pepper to taste
Directions:
Directions:
Toss eggplant with salt and place in a colander set over a bowl. Let sit 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 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.

 

 

 

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