Eggplant Caponata (Sicilian Version)
- Category: Antipasto
- Author: rocks_67
- Rating: 4.88
- 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
Back to recipes