Lunch

Caponata is a Sicilian eggplant relish or appetizer that can be served hot or cold. Delicious on toasted crusty bread!

Ingredients
  • 1 eggplant, peeled and cut into ½-inch cubes
  • salt to taste
  • ¼ cup olive oil, divided
  • 1 cup finely chopped celery
  • 1 medium onion, finely chopped
  • 1 clove garlic, minced
  • 1 ½ cups canned plum tomatoes, drained and coarsely chopped
  • 12 green olives, pitted and coarsely chopped
  • 1 ½ tablespoons drained capers
  • 1 tablespoon tomato paste
  • 1 teaspoon freshly 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
Step By Step Method
  1. Toss eggplant with salt and place in a colander set over a bowl. Let sit, about 30 minutes. Rinse and pat dry.
  2. 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.
  3. Heat remaining 2 tablespoons olive oil in the skillet. Add eggplant and cook, stirring constantly, until lightly browned, 5 minutes.
  4. 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.
  5. Season caponata with vinegar, sugar, salt, and black pepper. Transfer to a serving bowl and garnish with parsley.