Eggplant Caponata (Sicilian Version)
Prep Time: 30 min
Cook Time: 34 min
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 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