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Eggplant Caponata

Source of Recipe

Giovanna (EDC)


Recipe Link: messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=6360.1

List of Ingredients

2 cups cubed peeled eggplant
1 tsp coarse (kosher) salt
4 Tbsp oilve oil
1 cup chopped onion
3/4 cup celery
2 cups drained canned plum tomatoes, chopped (reserve the juice)
1/2 tsp pepper
salt to taste
1 Tbsp minced garlic
2 Tbsp chopped fresh basil
2 Tbsp Balsamic Vinegar
1 tsp sugar (or to taste, depending on the tomatoes)
2 Tbsp capers, drained
3 Tbsp chopped parsley


Recipe

Place the eggplant in a colander, sprinkle it with the coarse salt, and let drain for an hour.

Heat 2 Tbsp of the oil in a large flame proof casserole or dutch oven. Pat the eggplant dry with paper towels, and add it to the casserole. Saute over medium heat until soft and lightly browned, 10 minutes. Using a slotted spoon, remove the eggplant and set it aside.

Add the remaining oil, then the onion and celery to the pan. Saute over medium heat until the vegetables are softened, 10 minutes. Return the eggplant to the casserole.

Add the tomatoes, basil, garlic, pepper, salt, sugar and vinegar. Simmer until the vegetables are tender, 45 minutes, stirring often.

If the mixture starts sticking while cooking, add the reserved juice from the tomatoes in a small amount. This mixture should be fairly thick. When done, spoon into a bowl add the capers and sprinkle with the parsley and mix. Serve hot or at room temperature with crackers, little toasted breads or with french bread.

It's also excellent in omelets, over rice, mixed with a little pasta, you get the idea!!

You can also adjust the amounts of vinegar and sugar depending on the tomatoes. It should have a sweet and sour kind of taste but not too overwhelming.