Email
Print
This is a versatile vegetable mixture to serve as a side dish or a sauce for pasta or polenta.
Prep.
Category:
Ingredients
For 4 Serving(s)
eggplant-caponata
- 1 1/2 lb eggplant, cut into 3/4-inch cubes
- 2/3 c olive oil, divided use
- salt and pepper
- 3 c diced red onion
- 1 1/2 lb plum tomatoes, seeded and chopped
- 1 c green olives, pitted and chopped
- 3 T capers
- 1 c thinly sliced celery
- 1/3 c red wine vinegar
- 2 t sugar
Eggplant Caponata Directions
- Heat oven to 500F. Toss eggplant cubes with 1/3-cup olive oil and season with salt and pepper. Spread in a single layer on large baking tray and roast 10 minutes. Continue roasting until eggplant browns, another 10-15 minutes, stirring every few minutes. Heat remaining oil in a large skillet and saute onions 10 minutes. Add tomatoes, olives and capers. Reduce heat to a simmer, cover and cook about 15 minutes. Add eggplant and celery to pan and continue cooking, covered, for about 8 minutes. Remove cover, turn heat up to high and stir in vinegar and sugar. Cook until vinegar evaporates and all flavors meld, about 3 more minutes. Season to taste with salt and pepper. Serve at any temperature with pasta, bread, polenta, etc