Simple Caponata Recipe
Ingredients
| Eggplant | 3 Pound | |
| Coarse salt | 1 Tablespoon | |
| Olive oil | 1/4 Cup (16 tbs) | |
| 2 medium onions, cut into | ||
| 1/2-inch dice | ||
| 2 celery ribs, cut into 1/2-inch dice | ||
| Tomato puree | 1 16 Ounce | |
| Green olives | 1 Cup (16 tbs), chopped | |
| Capers | 1/4 Cup (16 tbs), drained, rinsed | |
| White wine vinegar | 1/2 Cup (16 tbs) | |
| Dried oregano | 1 Tablespoon, chopped | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
Directions
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.
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.
Chef
