Egglant Caponata Recipe
Prep Time:
Cook Time:
1 hour, 40 minutes
Servings:
4 servings
Ingredients
  • 1 Italian eggplant (about 1 pound), coarsely chopped
  • Kosher salt
  • 3 tablespoons extra-virgin olive oil
  • 1 small yellow onion, thinly sliced (about 1 cup)
  • 1 celery rib, thinly sliced (about ½ cup)
  • 1 garlic clove, thinly sliced
  • 2 ripe Roma tomatoes--cored, peeled and chopped
  • 3 tablespoons tomato paste
  • 2 teaspoons granulated sugar
  • 1 tablespoon salt-packed or brine-cured capers, soaked in water for 5 minutes and drained
  • 2 tablespoons balsamic vinegar
  • ¾ cup water
  • Salt and freshly ground black pepper
  • ¼ cup finely chopped pistachios
Directions
  1. In a colander set over a large bowl, toss the eggplant with 2 teaspoons kosher salt. Set aside for 1 hour, discard the liquid, then rinse and pat the eggplant dry. Set aside.
  2. In a large skillet set over medium heat, combine the olive oil, onion and celery. Cook for 8 minutes, then stir in the garlic and reserved eggplant and cook until browned, about 10 minutes. Add the tomatoes, tomato paste and sugar to the pan and cook for 2 minutes, stirring often, until the tomatoes begin to break down. Stir in the capers, balsamic vinegar and water and season with salt and pepper. Cook over medium-low heat for 20 minutes, stirring frequently, until all the vegetables are tender and the mixture is thick. Season with salt and pepper and set aside to cool. Place in a container with a tight-fitting lid and refrigerate overnight. Sprinkle with the pistachios and serve at room temperature.