Sicilian Eggplant Caponata
+4 photos

Sicilian Eggplant Caponata

16 servings
Sicilian caponata is made with golden fried eggplant, tomatoes, garlic, olives, capers, red wine vinegar, and fresh oregano for a delicious relish.

Ingredients

  • eggplant
    1
  • salt
  • olive oil

    divided

    ¼ c
  • celery
    1 c
  • onion
    1 medium
  • garlic
    1 clove
  • canned plum tomatoes
    1 ½ c
  • green olives

    pitted and coarsely chopped

    12
  • capers
    1 ½ tbsp
  • tomato paste
    1 tbsp
  • oregano
    1 tsp
  • red wine vinegar
    2 tbsp
  • white sugar
    2 tsp
  • salt
    1 tsp
  • ground black pepper
  • fresh parsley

    or

    2 tsp

Directions

  1. 1

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

    Step 1
  2. 2

    Heat 2 tablespoons olive oil in a large skillet over medium heat. Add celery; cook, stirring often, until softened, about 3 to 4 minutes. Add onion and garlic; cook and stir until onion is soft and lightly golden, about 4 to 5 minutes. Transfer the mixture to a bowl using a slotted spoon.

    Step 2
  3. 3

    Heat remaining 2 tablespoons olive oil in the skillet. Add eggplant and cook, stirring constantly, until lightly browned, 5 minutes.

    Step 3
  4. 4

    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.

    Step 4
  5. 5

    Season caponata with vinegar, sugar, salt, and black pepper. Transfer to a serving bowl and garnish with parsley.

Sicilian Eggplant Caponata
+4

Sicilian Eggplant Caponata

90 min16 servings54 cal

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