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Simple Caponata

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  Eggplant 3 Pound
  Coarse salt 1 Tablespoon
  Olive oil 1⁄4 Cup (4 tbs)
  Onions 2 Medium
  Celery ribs 2 , cut into 1/2-inch dice
  Canned tomato puree 16 Ounce (1 Can)
  Pitted green olives 1 Cup (16 tbs), chopped
  Capers 1⁄4 Cup (4 tbs), drained, rinsed
  White wine vinegar 1⁄2 Cup (8 tbs)
  Chopped oregano/1 teaspoon dried oregano 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon

1. Dice eggplant into 3/4-inch pieces and sprinkle it lightly with salt. Place in a colander and cover with a plate with some weight on top (such as two 1-pound cans). Drain for 1 hour. Pat eggplant dry with paper towels.
2. Heat oil in a nonreactive large frying pan or flameproof casserole over medium heat. Add onions and celery and cook 3 to 4 minutes, or until soft.
3. Add eggplant and cook 5 to 6 minutes, stirring, until softened. Stir in tomato puree, olives, and capers. Simmer uncovered 10 minutes to combine flavors. Remove from heat and season with oregano, salt, and pepper.

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