Caponata
Ingredients
- 1 lb (5 cups chopped) eggplant (2 medium or 1 large eggplant), cut into ½ inch chunks
- 3 tablespoon extra-virgin olive oil, divided
- ½ teaspoon 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 tablespoon balsamic or red wine vinegar
- 1 tablespoon white granulated sugar (optional)
- fresh ground pepper, to taste
- fresh herbs such as basil or parsley, optional
Prep
Chop eggplant, celery, and onion
Steps
- Preheat the oven to 425℉. Add the eggplant, 2 tablespoon olive oil, and ¼ teaspoon salt to a large baking sheet (or roasting pan). Toss to coat well. Spread the eggplant in an even layer. Roast the eggplant until browned and fork tender (turning once halfway through cooking), anout 35-45 minutes. Set aside.
- Heat a large skillet over medium heat. Add the remaining tablespoon of olive oil. Saute the onions, celery, and remaining ¼ teaspoon of salt until softened, about 3-5 minutes. Add the roasted eggplant, capers, olives, and tomato sauce. Cover and bring to a simmer. Reduce the heat to medium-low, and simmer for 5-8 minutes. Remove the cover, and add the vinegar and sugar (if using). Cook for another 1-2 minutes. The caponata should be somewhat thick. Add additional salt and pepper to taste. Stir in the fresh herbs (if using). Serve warm or at room temperature.