A traditional Sicilian dish, caponata is a sweet and sour vegetable stew packed with tons of flavor.
Prep Time: 15 Min
1 large eggplant, diced into 1-inch cubes 2 tablespoons salt 1/2 cup extra-virgin olive oil 1 medium onion, finely chopped 2 celery stalks, finely chopped 1 can (14 ounces) diced tomatoes 1/4 cup tomato paste 1/4 cup red wine vinegar 3 tablespoons sugar 1/4 cup green olives, pitted and halved 2 tablespoons capers, rinsed Salt and pepper to taste
Cook Time: 45 minutes
Ingredients
Sprinkle salt over the diced eggplant. Allow them to sweat for about 30 minutes to remove excess moisture and bitterness.
Fry the eggplant cubes and cook until golden brown and softened. Remove the eggplant from the pan and set it aside.
In the same pan, add the chopped onion and celery. Sauté until translucent and slightly softened. Add the diced tomatoes and tomato paste to the pan. Stir well.
Add the red wine vinegar, sugar, olives, capers, salt and pepper and simmer together for 10 minutes.
Add the cooked eggplant to the pan and gently stir with the other ingredients. Cook for an additional 5 minutes to heat through.
Remove the caponata from the heat and let it cool to room temperature. Refrigerate for a few hours or overnight.
Add fresh;y chopped parsley. Serve the caponata at room temperature or chilled. Enjoy with crusty bread or as a side dish.