Eggplant Caponata
- 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
- Heat the oil in a large heavy skillet over medium heat. Add the celery and sauté about 3 minutes.
- Add the eggplant and sauté 5 minutes.
- Add the onions and peppers and sauté for another 5 minutes.
- Add the diced tomatoes and juices, tomato paste, water, raisins, and oregano - combine.
- Simmer over a medium-low heat until the flavors blend together and the mixture thickens - about 20 minutes.
- 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/
3.5.3208