Eggplant Caponata is a traditional Italian condiment of eggplant, tomatoes, and other vegetables and seasonings. This tasty spread is packed with flavor - sour, sweet, and salty all at once. Caponata can be used as a topping for bruschetta, sauce for pasta, or as a condiment for meats and fish.
1largeeggplant (1 to 1 ½ pounds)diced in ½ to one inch cubes
2 ½teaspoonskosher salt, divided
2tablespoonsolive oil, divided
2cloves minced garlic(about two teaspoons)
115 ounce candiced plum tomatoes
½cupkalamata olives, pitted and diced
½cuproasted red bell peppers, diced
2tablespoonsred wine vinegar
fresh basil for serving
Dice the eggplant into ½ to 1 inch cubes (skin on). Sprinkle 2 teaspoons of kosher salt over the eggplant and toss to combine. Place the eggplant in a colander for 30 minutes. Rinse the eggplant to remove the salt and pat dry with paper towels; set aside.
In a large skillet or dutch oven, heat 1 tablespoon of olive oil over medium heat. Add in the diced onion and celery and cook for about 7 minutes, or until softened. Stir in the garlic and cook for another minute, then remove the mixture from the pan and set aside.
To the skillet, add the remaining tablespoon of olive oil. Stir in the drained and dried eggplant and cook until softened and lightly browned, about 10 minutes.
Add in the onion celery mixture, tomatoes, olives, bell peppers, capers, red wine vinegar, sugar, oregano, and remaining ½ teaspoon of kosher salt. Bring the mixture to a low simmer and reduce heat to low. Continue to cook until all of the vegetables have softened, about 20 minutes.
Let caponata cool to room temperature before serving, or cover and refrigerate and served cold. Stir in or top with fresh basil before serving.
This is a great dish to make ahead. Store the caponata in an airtight container in the refrigerator for up to a week. Leftover caponata is great tossed with pasta or a bed of lettuce.
Recipe courtesy of This Italian Kitchen. Sign up for more recipes today at https://thisitaliankitchen.com