Eggplant Caponata
 
Prep time
Cook time
Total time
 
Think you don't like eggplant? This tangy relish will change your mind. Try it with pita chips, on pasta, over a frittata, or eaten with a spoon!
Author:
Recipe type: Appetiser
Cuisine: Mediterranean
Serves: 4 cups
Ingredients
  • 1 large eggplant, roasted and chopped
  • 2 Tablespoons olive oil
  • 1 medium onion, chopped
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 2 red bell peppers, chopped
  • ½ teaspoon salt
  • 1 (14 ounce) can chopped tomatoes
  • 3 Tablespoons capers, rinsed and drained
  • 3 Tablespoons chopped Kalamata olives
  • 2 Tablespoons sugar
  • 3 Tablespoons red wine vinegar
Instructions
  1. Heat 1 Tablespoon olive oil over medium heat in a large pot or Dutch oven.
  2. Add onion and celery and sauté until onion softens. Add garlic. Cook for a minute and then add bell peppers and salt.
  3. Continue cooking, stirring occasionally, until just tender, 5-8 minutes.
  4. Add eggplant and remaining Tablespoon oil and cook for another 5 minutes, reducing heat if necessary to prevent sticking.
  5. Add undrained tomatoes. Cook for 5-10 minutes or until tomatoes have thickened slightly.
  6. Add capers, olives, sugar, and vinegar. Reduce heat to medium-low and cook, stirring often for 20-30 minutes or until the vegetables are tender and the mixture is quite thick.
  7. Season with salt and pepper and allow to cool to room temperature.
Recipe by Seed to Pantry at https://www.seedtopantry.com/2018/11/07/eggplant-caponata/