Josephine's Eggplant Caponata
Author: Nicole
Ingredients
  • 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
Instructions
  1. 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.
  2. 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.
  3. Add remaining oil (1/4 cup) to frying pan and cook onions until soft and browned – about 10 minutes.
  4. Add celery and cook until celery is tender, adding a little bit of water (if needed) – about 10 minutes.
  5. Return eggplant to the pan and add capers, olives, pine nuts, red wine vinegar, sugar, salt and pepper.
  6. Simmer about 20 minutes, stirring frequently.
  7. Cool before serving.
  8. Serve at room temperature with baguette slices.
Notes
* 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/