Ingredients:
- 1 large eggplant, cubed
- Sprinkle of sea salt
- 1 large yellow onion, chopped
- 1/2 cup celery, chopped
- 1/2 cup carrots, thinly sliced
- 1 roasted red pepper, chopped
- 1/2 cup pitted green olives, sliced in half lengthwise
- 3 tablespoons capers, rinsed
- 1/4 cup extra virgin olive oil plus 2 tablespoons more for roasting
- 1/3 cup red wine vinegar
- 2 1/2 tablespoons granulated sugar
- 1 (15oz) can Italian tomatoes, diced
- salt and freshly ground black pepper
- 1/4 cup Italian parsley, chopped (optional)
- toasted pine nuts (optional)
Method:
Place the chopped eggplant in a colander. Sprinkle with sea salt and let it sit for about an hour.
Preheat the oven to 400°F. Do not rinse the eggplant! Place the eggplant on a lined baking sheet. Toss the eggplant with about 2 tablespoons olive oil and roast for 25 - 30 minutes or until the eggplant is slightly browned and has shrunk in size.
Meanwhile, in a large non stick pan, sauté the chopped onions in a 1/4 cup olive oil until softened but not browned. Add the celery and carrots and sauté for a few minutes. If the pan gets too dry add 2 tablespoons of water rather than more oil!
Add the chopped tomatoes and simmer for 5 minutes. Add the roasted red pepper, olives, capers, vinegar and sugar. Simmer for about 10 minutes. Add the warm roasted eggplant and simmer a little longer until all the ingredients are softened and well combined. Check the seasoning and adjust accordingly.
Leave to cool to room temperature before covering and chilling. Leave it refrigerated for a day or two to allow the flavors to blend. Before serving, add the chopped parsley and pine nuts.
Serve as a side dish with grilled swordfish or with some crusty bread as part of an antipasti plate.
Caponata will last several days in the fridge. It can be frozen or even be preserved in glass jars.
So double up the recipe and customize it to your own liking just as an Italian Mama would do!
Buon Appetito!
