Caponata (Eggplant Relish)

Summary

Yield
SourceJoy of Cooking
Prep Time45 minutes

Description

Delicious salty/sweet condiment

Ingredients

  • 1 medium eggplant, cut into 1/2 cubes
  • 4 T olive oil
  • 1 c finely chopped celery
  • 1 medium onion, finely chopped
  • 2 clv garlic, minced
  • 1 1⁄2 c canned plum tomatoes, coarsely chopped
  • 12 green olives, pitted, coarsely chopped
  • 1 1⁄2 T capers, drained
  • 2 tbsp red wine vinegar
  • 1 T tomato paste

Instructions

peel and cube eggplant. Salt. Set aside. Heat 2 TBS. oil, cook celery 4 minutes until soft. Add onion and garlic, cook, stirring often, 5 minutes. Remove to bowl. Add 2 TBs olive oil to skillet, cook eggplant, stirring constantly, until browned, 5-7 minutes. Add celery mixture, along with tomatoes, olives, capers, vinegar, tomato paste, 2 tsp. sugar, 1 tsp. fresh oregano, 1 tsp. salt, and pepper to taste. Bring to a boil, reduce heat to low and simmer 15 minutes, uncovered. Remove to bowl. Garnish with fresh minced parsley. Serve at room temperature with toasted crusty bread.

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