Name: Caponata
Prep time: 1 h 30 min
Cook time: 15 min
Total time: 1 h 45 min
Yield: 10
Cuisine: Italian
Ingredients: 1 globe eggplant - about 1 pound, diced; Kosher salt; 4 tablespoons extra virgin olive oil, divided; 1 small onion, minced; 1 celery stalk, minced; 1 garlic clove, minced; 4-6 plum tomatoes, finely chopped; 1/2 cup pitted green olives, finely chopped; 1/4 cup pine nuts, toasted; 2 to 3 tablespoons small capers, drained; 1 teaspoon red pepper flakes; 1/4 cup red wine vinegar; 2 to 3 tablespoons sugar; 1 tablespoon tomato paste; 1/4 cup chopped basil; Freshly ground black pepper

Caponata

Made with eggplant, onions, garlic, tomatoes, pine nuts, olives, raisins, capers, and parsley, caponata is a perfect spread for bread or a dip for breadsticks!

1 hr 45 min total 1 hr 30 min prep 15 min cook 10 157 cal

Instructions

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1 Toss the diced eggplant with about 2 tablespoons salt and put into a large bowl. Cover the bowl with a plate that just about fits the bowl and weigh it down with a heavy can. Let this sit for 1 hour. Drain the eggplant, rinse with fresh water, and pat dry with paper towels.
2 Heat 2 tablespoons oil in a large skillet over medium-high heat. Add onion and celery, season with salt. Cook, stirring occasionally until the onion begins to soften—about 5 minutes. Add the garlic. Cook 1 to 2 minutes more. Remove from the skillet and set aside.
3 Wipe the pan with a paper towel, turn the heat to high, and add the remaining olive oil. Let this heat until the oil is nearly smoking. Add the eggplant and spread it out in as thin a layer as you can in the skillet. Let this sizzle for 1 to 2 minutes before stirring, then let it sit for a full minute before stirring again. Cook like this for 5 to 6 minutes.
4 Add the onion-celery mixture, the tomatoes, olives, pine nuts, capers and red pepper flakes. Stir well. Add the vinegar, sugar and tomato paste and stir once more. Cook, stirring occasionally until eggplant is very soft, about 8 minutes.
5 Remove from heat and let cool to room temperature. Mix in the basil. Season with salt and pepper to taste. Caponata can be refrigerated, covered, up to 5 days.