Vegetables
Italian Eggplant
Servings: 8Ingredients
- 1 ½ lb eggplant, cubed
- 2 stalks celery, diced
- 1 yellow onion, chopped
- 1 lb. cherry tomatoes, halved
- ⅓ cup green olives, pitted and chopped
- 2 Tbsp. capers, rinsed
- 2 Tbsp. tomato paste
- 1 ½ oz. white wine vinegar
- 1 Tbsp. sugar
- neutral oil, for frying
- olive oil, for sautéing
- salt and pepper, to taste
- fresh basil, to finish
Instructions
- Heat neutral oil in a large pan. Fry the cubes of eggplant in batches until they are golden brown and tender. Set aside on a paper towel to drain.
- In a large skillet, heat a couple of tablespoons of olive oil over medium heat and sauté the diced celery and onions until the onions begin to become translucent and the celery is soft.
- Stir the tomato paste into the vegetables and cook for about a minute until the tomato paste begins to darken.
- Add the tomatoes, olives, capers, white wine with sugar, and salt and pepper. Simmer for about 5 minutes until the tomatoes begin to break down.
- Add the eggplant and fresh basil and gently fold everything together in the skillet.
- Remove from the heat and let the caponata cool to room temperature before serving.