Ingredients Jump to Instructions ↓

  1. 1 1/2 pounds Unpeeled eggplant, cut in>>

  2. 3/4" cubes.

  3. 1 tablespoon Kosher salt

  4. cup Olive oil

  5. 1 cup Coarsely diced onion

  6. 4 Med. sweet red peppers cut>>

  7. Into 3/4" squares (2 1/2 c.)

  8. 1 cup Celery, coarse dice

  9. 8 Med. ripe Italian tomatoes>>

  10. Pureed to make 2 c. puree.

  11. cup Red wine vinegar

  12. 2 tablespoons Sugar

  13. teaspoon Minced garlic

  14. cup Pitted,sliced,black olives

  15. 3 tablespoons Capers (smallest available)

  16. Salt and ground black pepper

Instructions Jump to Ingredients ↑

  1. Sprinkle the eggplant withh the coarse salt and toss the cubes. Let them drain in a colander for ½ hr., then pat dry with paper towels.

  2. Preheat oven to 375 F.

  3. Heat olive oil in a 12" skillet and saute onion, peppers, and celery over med. high heat for 5 min., stirring. Add the eggplant and toss for another 5 min. Add the tomato puree, winer vinegar, sugar, and garlic and stir for 2 min. longer.

  4. In the skillet (if it's ovenproof) or baking dish, bake the caponata, uncovered for 20 min. Add the olives and capers and stir well. Bake 15 min. more, or until most of liquid has evaporated.

  5. Cool the caponata, then taste and season with salt and pepper.

  6. Refrigerate, covered, for 24 hrs. before serving. Caponata will keep for at least a week in the 'fridge, or 6 mos. frozen.

  7. Yield: about 6 cups


Send feedback