Eggplant Caponata

Prep Time:

Cook Time:

Season:

20 Minutes

35 Minutes

Summer

Ingredients

1 lbs eggplant, diced
2 tbsp olive oil, divided
1 onion, diced
3 stalks celery, diced
1 red pepper, diced
2 cloves garlic, minced
15 ounces can diced tomatoes
½ cup pitted green olives, diced
1 tbsp capers, drained
2 tbsp red wine vinegar
1 tbsp sugar
1 tsp oregano
Chili flakes, to taste
Salt, to taste

Instructions

Step 1

Prepare the eggplant. Diced into ½ inch cubes. Sprinkle with salt and toss to combine. Add to a colander and allow to drain for 20 mins. When done pat dry with a paper towel.

Step 2

In a large pan on medium heat add 1 tbsp olive oil. Add diced onion, celery and red pepper. Cook for 5 mins, until softened. Add minced garlic and cook for 1 min until fragrant.

Step 3

Add the remaining olive oil and dried eggplant. Cook for 10 min, until lightly browned.

Step 4

Add tomatoes, olives, bell pepper, capers, red wine vinegar, sugar, oregano, and salt to taste. Bring to a low simmer and cook for 20 min until vegetables have softened.

Step 5

Allow to cool and refrigerate. Serve cold on a crostini garnished with fresh basil.

Note: Store in a container in the refrigerator for up to a week.