Eggplant Caponata (Sicilian Version)

Name: Eggplant Caponata (Sicilian Version)
Total time: 95
Yield: 16
Ingredients: 1 eggplant, peeled and cut into 1/2-inch cubes; salt to taste; 0.25 cup olive oil, divided; 1 cup finely chopped celery; 1 medium onion, finely chopped; 1 clove garlic, minced; 1.5 cups canned plum tomatoes, drained and coarsely chopped; 12 green olives, pitted and coarsely chopped; 1.5 tablespoons drained capers; 1 tablespoon tomato paste; 1 teaspoon minced oregano; 2 tablespoons red wine vinegar; 2 teaspoons white sugar; 1 teaspoon salt; ground black pepper to taste; 2 teaspoons minced fresh parsley, or to taste

Recipe by rocks_67 from allrecipes.com

Appetizer,Dinner,Lunch 2 Hr. 35 Mins.

Ingredients

16 servings

•

1 eggplant, peeled and cut into 1/2-inch cubes
•

salt to taste
•

0.25 cup olive oil, divided
•

1 cup finely chopped celery
•

1 medium onion, finely chopped
•

1 clove garlic, minced
•

1.5 cups canned plum tomatoes, drained and coarsely chopped
•

12 green olives, pitted and coarsely chopped

•

1.5 tablespoons drained capers
•

1 tablespoon tomato paste
•

1 teaspoon minced oregano
•

2 tablespoons red wine vinegar
•

2 teaspoons white sugar
•

1 teaspoon salt
•

ground black pepper to taste
•

2 teaspoons minced fresh parsley, or to taste

Instructions

Toss eggplant with salt and place in a colander set over a bowl. Let sit, about 30 minutes. Rinse and pat dry.
Heat 2 tablespoons olive oil in a large skillet over medium heat. Add celery; cook, stirring often, until softened, about 4 minutes. Add onion and garlic; cook and stir until onion is soft and lightly golden, about 5 minutes. Transfer the mixture to a bowl using a slotted spoon.
Heat remaining 2 tablespoons olive oil in the skillet. Add eggplant and cook, stirring constantly, until lightly browned, 5 to 7 minutes.
Stir in celery mixture, tomatoes, olives, capers, tomato paste, and oregano. Bring to a boil; reduce heat to low and simmer uncovered until caponata is thickened, about 15 minutes.
Season caponata with vinegar, sugar, salt, and black pepper. Transfer to a serving bowl and garnish with parsley.