eggplant caponata

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Eggplant Caponata

 

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1/4 cup red wine vinegar

2 teaspoons tomato paste

1 tablespoon sugar

1/4 cup green olives, chopped and pitted

3 tablespoons raisins

1 tablespoon capers

1 large eggplant, (1 1/2 to 1 3/4 pounds), unpeeled, cut into 1/2-inch

pieces

2 teaspoons coarse salt

7 tablespoons olive oil

3 medium-size stalks celery, finely chopped

1 medium-size red onion, coarsely chopped

salt, to taste

black pepper, to taste

 

 

 

 

 

Make caponata a few days ahead and let it mellow in the refrigerator.

 

 

Directions

 

Combine the vinegar, tomato paste, sugar, olives, raisins and capers and set

aside. Put the eggplant in a colander set over a bowl and toss with the

coarse salt. Weight the eggplant and let drain for 30 minutes. Rinse and

drain in the colander; pat dry. Heat 3 tablespoons of the oil in a large,

heavy frying pan over medium-high heat. Add half of the eggplant and cook

for 8 to 10 minutes until tender and lightly browned. Remove to a bowl. Heat

3 more tablespoons of oil in the frying pan. Add the remaining eggplant and

cook for 8 to 10 minutes until tender and lightly browned. Remove to the

bowl. Season the eggplant with salt and pepper to taste. Heat the remaining

tablespoon of oil in the frying pan over low heat. Add the celery and onion

and stir to coat with the oil. Add 1/2 cup water, cover and cook gently for

about 15 minutes until the vegetables are tender. Remove the cover, raise

the heat and boil for 3 to 4 minutes until the liquid evaporates and the

vegetables brown slightly. Season with salt and pepper to taste and remove

to the bowl with the eggplant. Reduce the heat to low. Add the vinegar

mixture and cook gently for 1 minute, scraping up the browned bits on the

bottom of the pan. Add to the vegetables and stir gently to combine. Taste

and adjust seasonings.

 

 

Prep Time 35 minutes

 

 

Cooking Time 40 minutes

 

Copyright 1990 By Irena Chalmers. All rights reserved.

 

 

FamilyTime Recipe of the Day

 

 

 

Yield: Serves 4 to 6

Preparation Time: 35 minutes

Contributor: Author Irena Chalmers

 

 

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