Caponata

11 ingredients
4 steps

Ingredients

  • 1 None medium eggplant, cut into small cubes
  • 1/3 cup olive oil
  • 2 stalks celery, thinly sliced
  • 1 None medium onion, thinly sliced
  • 2 None medium tomatoes, peeled, chopped
  • 1 tbsp capers
  • 1 tbsp pine nuts (optional)
  • 2 oz black or green olives, pitted
  • 1 tbsp sugar
  • 2 tbsp white wine vinegar
  • None None Bread or crackers, to serve

Directions

  1. 1
    Sprinkle the eggplant with salt and allow to rest for 30 mins. Pat dry with paper towels.
  2. 2
    Heat half of the oil in a deep frying pan. Add eggplant cubes a few at a time and cook until browned and soft, adding a little more oil as necessary.
  3. 3
    Return all eggplant to the pan along with the celery, onion and tomatoes. Simmer, partially covered, for 15-20 mins.
  4. 4
    Add capers, pine nuts (if using) and olives. Stir in sugar and vinegar. Season to taste and simmer gently for 15 mins, until soft. Adjust seasoning, adding more vinegar if necessary. Serve with bread or crackers.

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