Sicilian-Style Eggplant Caponata |
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Prep Time: 40 Minutes Cook Time: 25 Minutes |
Ready In: 65 Minutes Servings: 8 |
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Ingredients:
6 cup(s) chopped eggplant, about 2 medium |
1/4 cup(s) extra virgin olive oil, divided |
1 medium yellow onion, chopped |
4 clove(s) garlic, minced |
1 cup(s) celery, diced |
3 large roma tomatoes, chopped |
2 tablespoon(s) capers, drained |
1/4 cup(s) lightly toasted pine nuts |
1 to 2 tablespoon(s) natural cane sugar |
1/3 cup(s) red wine vinegar |
1/4 to 1/2 teaspoon(s) dried chile flakes, optional |
1/4 teaspoon(s) sea salt |
1/2 cup(s) green sicilian olives, minced for garnish |
Directions:
1. Preheat oven to 400°F. Toss chopped eggplant with 2 tablespoons of olive oil and sprinkle with sea salt. Place a piece of unbleached parchment paper on a cookie sheet. Spread eggplant in one layer over the parchment paper. Bake eggplant for 25 minutes or until tender.
2. Meanwhile, sauté onion, garlic and celery over medium heat in the remaining 2 tablespoons of olive oil until onions are translucent, about 4 to 5 minutes, stirring occasionally. Add tomatoes and eggplant. Continue to cook for 3 minutes. Add capers, pine nuts, sugar, vinegar and chili flakes, if desired. Cook for 8 to 10 minutes, stirring often, until tomatoes are tender and vegetables are melding together.
3. Garnish with minced olives. Refrigerate for four hours or overnight.
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