Eggplant Caponata
Ingredients
- ⅓ cup olive oil, divided
- 1 medium (about 1 pound) eggplant*, peeled and cut into ½-inch cubes
- 1 medium onion, diced
- 2 cloves garlic, minced
- ¾ cup diced celery
- 1 teaspoon dried oregano (Italian or Greek)
- ¼ cup tomato sauce
- 2 tablespoons capers
- 12 pimento-stuffed green olives, sliced
- 2 tablespoons wine vinegar (I prefer white)
- 2 teaspoons sugar
- Salt and freshly ground pepper, to taste
- 2–3 tablespoons chopped parsley, for garnish
- *The eggplant should be bright purple, firm and shiny. Japanese eggplant can also be used if desired, with the advantage of fewer seeds.
Instructions
- In a large skillet heat 4 tablespoons of the olive oil until it shimmers. Add eggplant cubes and sauté, turning them as they cook, until tender. Press cubes gently with back of a wooden spoon to release any surplus oil and scoop into a bowl. Add remaining oil to skillet. Add onions and cook until translucent. Add garlic and cook, stirring for 30 seconds. Add celery, oregano and tomato sauce. Add a few tablespoons of water if mixture seems dry. Cover and simmer on low heat 5 minutes, or until celery is just tender but not soft. Return eggplant to the skillet, add the capers and olives. Combine and heat the vinegar and sugar, stirring until the sugar dissolves, and pour it over the eggplant mixture. Simmer for about 8–10 minutes, stirring frequently, until mixture is thickened and flavors have blended. Add a little water if needed to keep from burning. Add salt and pepper to taste; add more oregano if needed. Place in a serving bowl and garnish with chopped parsley.
