Sicilian Eggplant Caponata

Name: Sicilian Eggplant Caponata
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Ingredients: 1 lb (5 cups chopped) eggplant (2 medium or 1 large eggplant), cut into ½ inch chunks; 3 tbsp extra-virgin olive oil, divided; ½ tsp 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 tbsp balsamic or red wine vinegar; 1 tbsp white granulated sugar (optional); fresh ground pepper, to taste; fresh herbs such as basil or parsely, optional

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Prep Time: 10 minutes

Cook Time: 55 minutes

Total: 65 minutes

Servings: 8

appetizers caponata eggplant

Instructions

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Step 1

Preheat the oven to 425℉. Add the eggplant, 2 tbsp olive oil, and ¼ tsp 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.

Step 2

Heat a large skillet over medium heat. Add the remaining tbsp of olive oil. Saute the onions, celery, and remaining ¼ tsp 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.

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