Eggplant Caponata
 
 
Author:
Ingredients
  • 2 Tbs. olive oil
  • 2 celery stalks, chopped
  • 1 medium eggplant, cut into ½-inch cubes
  • 1 red bell pepper, cored seeded and cut into ½-inch pieces
  • 1 medium onion chopped
  • 1 14½ oz can diced tomatoes and their juices (I used fire-roasted)
  • 2 TBS. tomato paste
  • ½ cup of water
  • ¼ cup raisins
  • 2 tsp. dried oregano
  • ¼ cup balsamic vinegar
  • 2 tsp. sugar
  • 2 tablespoon capers, rinsed and drained
  • ½ tsp. salt, plus more to taste
  • ½ tsp. freshly ground black pepper, plus more to taste
  • fresh basil leaves for garnish
Instructions
  1. Heat the oil in a large heavy skillet over medium heat. Add the celery and sauté about 3 minutes.
  2. Add the eggplant and sauté 5 minutes.
  3. Add the onions and peppers and sauté for another 5 minutes.
  4. Add the diced tomatoes and juices, tomato paste, water, raisins, and oregano - combine.
  5. Simmer over a medium-low heat until the flavors blend together and the mixture thickens - about 20 minutes.
  6. Stir in the vinegar, sugar, capers, salt and pepper. Season with more salt and pepper to taste. Serve with the basil leaves for garnish.
Recipe by Seasonal Muse at https://www.seasonalmuse.com/eggplant-caponata/