In this Sicilian caponata recipe, eggplant is cooked with celery, tomatoes, olives, and capers for a delicious hot relish or cold appetizer.
Preparation Time
30 mins
Cooking Time
35 mins
Total Time
1 hr 5 mins
Calories
54 Calories
Recipe Instructions
Step 1
Toss eggplant with salt and place in a colander set over a bowl. Let sit, about 30 minutes. Rinse and pat dry.
Step 2
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 the mixture to a bowl using a slotted spoon.
Step 3
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.
Step 4
Season caponata with vinegar, sugar, salt, and black pepper. Transfer to a serving bowl and garnish with parsley.
Ingredients
1 teaspoon salt
2 teaspoons white sugar
salt to taste
1 clove garlic, minced
ground black pepper to taste
2 tablespoons red wine vinegar
1 tablespoon tomato paste
¼ cup olive oil, divided
1 medium onion, finely chopped
1 cup finely chopped celery
1 eggplant, peeled and cut into 1/2-inch cubes
1 ½ cups canned plum tomatoes, drained and coarsely chopped
