Time: 45 minutes
INGREDIENTS:
1 large eggplant, diced into small cubes
2 tablespoons olive oil
1 onion, finely chopped
2 stalks celery, finely chopped
2 cloves garlic, minced
1 can (14 oz) diced tomatoes, drained
2 tablespoons tomato paste
2 tablespoons red wine vinegar
2 tablespoons capers, drained
1/4 cup green olives, pitted and sliced
2 tablespoons raisins (optional)
Salt and pepper, to taste
Fresh parsley, chopped, for garnish (optional)
Serves: 6 People
INSTRUCTIONS:
1. Prepare the Eggplant:
Dice the eggplant into small cubes. Sprinkle with salt and let it sit for about 15 minutes to draw out excess moisture. Rinse the eggplant cubes and pat them dry with paper towels.
2. Saute the Vegetables:
a . Heat olive oil in a large skillet over medium heat. Add the diced eggplant and cook until golden brown and softened, about 8-10 minutes. Remove the eggplant from the skillet and set aside.
b. In the same skillet, add more olive oil if needed. Add the chopped onion and celery and sauté until softened, about 5 minutes. Add the minced garlic and cook for another minute.
3. Combine Ingredients:
a. Return the cooked eggplant to the skillet. Stir in the diced tomatoes, tomato paste, red wine vinegar, capers, green olives, and raisins (if using). Mix well to combine all the ingredients.
4. Simmer:
Reduce the heat to low and let the caponata simmer for about 15-20 minutes, stirring occasionally, until the flavors meld together and the sauce thickens slightly. Season with salt and pepper to taste.
5. Serve:
a. Once the caponata is cooked to your liking, remove it from the heat. Transfer it to a serving dish and garnish with chopped fresh parsley, if desired.
b. Serve warm or at room temperature, as a side dish or appetizer, with crusty bread or crackers.
