Caponata is a Sicilian eggplant relish or appetizer that can be served hot or cold Delicious on toasted crusty bread
Prep Time
30 mins
Dificult
Medium
Servings
1 hr 30 mins
Ingredients
Instructions
Toss eggplant with salt and place in a colander set over a bowl. Let sit
about 30 minutes. Rinse and pat dry.
Dotdash Meredith Food Studios
Heat 2 tablespoons olive oil in a large skillet over medium heat. Add celery; cook
stirring often
until softened
about 3 to 4 minutes. Add onion and garlic; cook and stir until onion is soft and lightly golden
about 4 to 5 minutes. Transfer the mixture to a bowl using a slotted spoon.
Dotdash Meredith Food Studios
Heat remaining 2 tablespoons olive oil in the skillet. Add eggplant and cook
stirring constantly
until lightly browned
5 minutes.
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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.
Dotdash Meredith Food Studios
Season caponata with vinegar
sugar
salt
and black pepper. Transfer to a serving bowl and garnish with parsley.