Sicilian Eggplant Caponata

Name: Sicilian Eggplant Caponata
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Cuisine: Italian
Ingredients: 1 lb (5 cups chopped) eggplant (2 medium or 1 large eggplant), cut into ½ inch chunks; 3 tbsp extra-virgin olive oil, divided; ½ tsp Kosher salt or fine sea salt, divided, plus more to taste; 1 small onion, chopped (about 1 cup chopped); 2-3 stalks celery, chopped (about ½ cup chopped); 1⅓ cups pitted green olives such as Castelvetrano, sliced in half; ¼ cup capers, rinsed and drained; 2 cups tomato sauce; 4-6 tbsp balsamic or red wine vinegar; 1 tbsp white granulated sugar (optional); fresh ground pepper, to taste; fresh herbs such as basil or parsely, optional

Instructions

Prep:10minCook:55min

Sicilian eggplant caponata is a sweet and tangy spread prepared with Mediterranean flavors such as tender eggplant, olives, capers, onions, tomatoes, and celery. This vibrant dish can be served as an appetizer, or eaten as a main meal.

Updated at: Mon, 09 Dec 2024 00:38:56 GMT