Eggplant Caponata

Name: Eggplant Caponata
Ingredients: 1 large eggplant (about 4 cups), peeled and chopped; 2 Tablespoons olive oil; 1 medium sweet onion, chopped; 2 ribs celery, chopped; 2 cloves garlic, chopped; 2 Roma tomatoes, chopped; 10 black olives, chopped; 1/4 cup toasted pine nuts; 2 Tablespoons capers, rinsed and drained; 1 teaspoon anchovy paste; 1 Tablespoon balsamic vinegar; 1/4 teaspoon freshly ground black pepper; 1/2 cup chopped chives

13 ingredients

1 steps

Ingredients

1 large eggplant (about 4 cups), peeled and chopped
2 Tablespoons olive oil
1 medium sweet onion, chopped
2 ribs celery, chopped
2 cloves garlic, chopped
2 Roma tomatoes, chopped
10 black olives, chopped
1/4 cup toasted pine nuts
2 Tablespoons capers, rinsed and drained
1 teaspoon anchovy paste
1 Tablespoon balsamic vinegar
1/4 teaspoon freshly ground black pepper
1/2 cup chopped chives

Directions

1

{"0":"Place eggplant in a colander. Sprinkle with salt and let moisture drain for 1 hour.","2":"Heat a heavy, deep skillet over medium-high heat. Add olive oil and swirl to coat the bottom of the pan.","3":"Saute onion, stirring often, until golden, about 8 minutes. Add celery and garlic and saute an additioinal 2 minutes.","5":"Squeeze the moisture from the eggplant with your hands. Add to the vegetables in the skillet and saute for about 10 minutes, stirring often, until the eggplant is tender.","7":"Remove from heat and stir in tomatoes, pine nuts, capers, anchovy paste, balsamic vinegar, and pepper until well combined. Let come to room temperature and stir in chives.","9":"Serve eggplant caponata chilled or at room temperature."}