Eggplant Caponata with Chives

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Eggplant Caponata with Chives

 

1 large eggplant, about 4 cups, peeled and chopped

2 tablespoons olive oil

1 medium onion, chopped

2 cloves garlic, chopped

2 ribs celery, chopped

2 roma tomatoes, chopped

1 tablespoon balsamic or red wine vinegar

1/2 cup chopped chives

 

Place chopped eggplant in a colander and sprinkle with salt. Set aside to

drain on a plate or in the sink, for about 1 hour.

In a large skillet over medium high heat, saute onion in oil, stirring

frequently, until golden, about 8 minutes. Add garlic and celery and saute for 2

minutes more.

With hands, squeeze moisture from chopped eggplant and add to the skillet. Cook,

stirring frequently, until eggplant is tender, about 10 minutes. Remove from

heat and let cool to room temperature.

Stir in tomatoes, vinegar, and chives. Serve chilled or at room temperature.

Makes about 2 cups.

 

 

 

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