Eggplant Caponata (Sicilian Version)

Ingredients

• 1 eggplant, peeled and cut into 1/2-inch cubes
• salt to taste
• ¼ cup olive oil, divided
• 1 cup finely chopped celery
• 1 medium onion, finely chopped
• 1 clove garlic, minced
• 1 ½ cups canned plum tomatoes, drained and coarsely chopped
• 12 green olives, pitted and coarsely chopped
• 1 ½ tablespoons drained capers
• 1 tablespoon tomato paste
• 1 teaspoon minced oregano
• 2 tablespoons red wine vinegar
• 2 teaspoons white sugar
• 1 teaspoon salt
• ground black pepper to taste
• 2 teaspoons minced fresh parsley, or to taste

Directions

Step 1

Toss eggplant with salt and place in a colander set over a bowl. Let sit, about 30 minutes. Rinse and pat dry.

Step 2

Heat 2 tablespoons olive oil in a large skillet over medium heat. Add celery; cook, stirring often, until softened, about 4 minutes. Add onion and garlic; cook and stir until onion is soft and lightly golden, about 5 minutes. Transfer the mixture to a bowl using a slotted spoon.

Step 3

Heat remaining 2 tablespoons olive oil in the skillet. Add eggplant and cook, stirring constantly, until lightly browned, 5 to 7 minutes. Stir in celery mixture, tomatoes, olives, capers, tomato paste, and oregano. Bring to a boil; reduce heat to low and simmer uncovered until caponata is thickened, about 15 minutes.

Step 4

Season caponata with vinegar, sugar, salt, and black pepper. Transfer to a serving bowl and garnish with parsley.

Nutrition Facts

Per Serving: 54 calories; protein 0.9g; carbohydrates 4.9g; fat 3.9g; sodium 297mg.