Creole Caponata

Name: Creole Caponata
Ingredients: 1 medium-large eggplant (about 1.5 pounds); 1/2 cup olive oil plus more, if needed; 1 large onion, sliced (1/4 moon); 2 cloves garlic, minced; 1 bell pepper, diced; 2 ribs celery, cut into 1/4 inch lengths; 1 cup Sicilian green olives, pitted and sliced; 2 tablespoons capers, rinsed and drained; 1 can diced tomatoes, drained; 2 tablespoons balsamic vinegar; 1 tablespoons brown sugar; 3 tablespoons dark raisins, optional; pepper & salt & crushed red pepper to taste

13 ingredients

3 steps

Ingredients

1 medium-large eggplant (about 1.5 pounds)
1/2 cup olive oil plus more, if needed
1 large onion, sliced (1/4 moon)
2 cloves garlic, minced
1 bell pepper, diced
2 ribs celery, cut into 1/4 inch lengths
1 cup Sicilian green olives, pitted and sliced
2 tablespoons capers, rinsed and drained
1 can diced tomatoes, drained
2 tablespoons balsamic vinegar
1 tablespoons brown sugar
3 tablespoons dark raisins, optional
pepper & salt & crushed red pepper to taste

Directions

1

Peel the eggplant and cut into 3/4-inch cubes. Heat 1/2 cup olive oil in a large saute pan and fry the eggplant in batches until golden on all sides, adding more oil if necessary. Drain on paper towels.
2

Saute the onion in a 1/2 cup olive oil, stirring to coat, cover and cook until just tender but not brown. Remove cover, add the celery, and cook a minute longer. Add the olives, capers, tomatoes, bell pepper, vinegar, sugar and the optional raisins.
3

Stir in the eggplant and simmer for another 10 minutes. Season with salt, pepper & red pepper flakes to taste. Cool and refrigerate for 24 hours. Serve chilled or at room temperature.