Eggplant Caponata originating from Sicily is a mix of sweet and sour flavors that burst in your mouth. It’s a colorful dish and definitely one to make at least a day ahead because the flavor improves with time. Grab some crusty bread and enjoy!
Ingredients:
• 1 cup celery, diced
• 1 cup carrots, diced
• 1 cup onion, diced
• 1 ½ cup Olive Oil
• 5 cloves garlic, sliced
• 3 large eggplant, large diced
• ½ cup capers
• 1 ½ cups green olives, sliced
• 1 cup pine nuts
• 2 Tbsp. Brown sugar
• ½ cup red wine vinegar
• 2 cups Whole peeled canned tomato, crushed
• 1 bunch basil
• Mint and Lemon Zest for Garnish
• Salt and Pepper
Method:
1. In a large pot on medium high heat, combine first 4 ingredients. Cook until caramelized, then add garlic and cook for another minute. Add eggplant, in 3 batches and let cook slightly before adding the next. Once the oil is absorbed and water starts to release, turn the heat to high and add the next 3 ingredients.
2. Add sugar and vinegar and reduce. Once reduce, add tomatoes, adjust seasoning, and fold in basil.
3. Let cool then garnish with lemon zest and mint.
