Caponata

Name: Caponata
Ingredients: 1/4 cup olive oil; 1 large red onion, chopped; 2 pounds eggplant, cut into 1/2 inch cubes; 1 teaspoon Kosher salt; 1/2 pound tomatoes, chopped; 1/4 cup capers; 1/2 pound green olives; 1/4 cup raisins; 2 tablespoons fresh oregano, chopped

9 ingredients

3 steps

Ingredients

1/4 cup olive oil
1 large red onion, chopped
2 pounds eggplant, cut into 1/2 inch cubes
1 teaspoon Kosher salt
1/2 pound tomatoes, chopped
1/4 cup capers
1/2 pound green olives
1/4 cup raisins
2 tablespoons fresh oregano, chopped

Directions

1

Heat olive oil in a heavy bottomed skillet, preferably cast iron, over medium high heat. Add onion and cook until translucent, about 3-5 minutes. Add eggplant and salt and cook until it starts to soften. Cook for about 10-12 minutes, stirring frequently, until eggplant is softened. If eggplant is too dry, add additional olive oil.
2

Stir in tomatoes, capers, green olives and raisins and cook for an additional 3-4 minutes, allowing all the flavors to meld.
3

Remove from heat, let cool slightly, adjust salt to taste, and garnish with oregano. Serve warm as side dish or let cool completely and serve cold as antipasti.