Josephine's Eggplant Caponata |
Author: Nicole
- 4 medium eggplants, peeled and diced
- 1 cup olive oil (divided)
- 4 onions, thinly sliced
- 4 stalks of celery, diced
- ½ cup capers
- 12 green olives, pitted and cut into pieces
- 2 tablespoons pine nuts
- ½ cup red wine vinegar
- ¼ cup sugar
- ¾ teaspoon salt
- ½ teaspoon pepper
- Serve with: baguette slices
- Heat ½ cup of olive oil in a large frying pan over medium heat. Peel and dice the eggplants and fry in a single layer until soft – about 8 to 10 minutes.
- Remove cooked eggplant from pan and place in colander to drain oil. Repeat until all of the eggplant is cooked – adding more oil if needed.
- Add remaining oil (1/4 cup) to frying pan and cook onions until soft and browned – about 10 minutes.
- Add celery and cook until celery is tender, adding a little bit of water (if needed) – about 10 minutes.
- Return eggplant to the pan and add capers, olives, pine nuts, red wine vinegar, sugar, salt and pepper.
- Simmer about 20 minutes, stirring frequently.
- Cool before serving.
- Serve at room temperature with baguette slices.
* It will keep for a several weeks in the refrigerator.
* Use food processor with a slicing blade or mandolin slicer to get very thin onion slices.
* You can use large green cocktail olives – remove the pimento before slicing.
Recipe by Riegl Palate at https://www.rieglpalate.com/josephines-eggplant-caponata/
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