Eggplant Caponata
A delectable medley of roasted eggplant, tomatoes, celery, red bell peppers, garlic and capers. This is a traditional Italian relish served on crusty Italian bread that is literally amazing!
Equipment
- 1 Baking Sheet For Eggplant
- 1 Large Skillet
- 1 Small Strainer To rinse and strain capers
Ingredients
- 1 Large Eggplant
- 1/4 Cup Olive Oil To roast eggplant
- 2 TB Olive Oil In skillet to cook veggies
- 1 Med Onion Chopped
- 2 Large Ribs Celery Chopped Or use 3 small
- 3 Large Cloves Garlic minced
- 2 Red Bell Peppers chopped
- 11/2 Lbs Tomatoes chopped About 5-6
- 1/2 Tsp Garlic Powder
- 3 Heaping TB Capers rinsed and drained
- 3 Heaping TB Green Olives chopped
- 1 TB Sugar
- 3 TB Red Wine Vinegar
- 2 TB Fresh Parsley chopped
- Salt and Pepper to taste At least 1 tsp salt and generous pepper
Instructions
- Chop Eggplant in to small squares, toss with 1/4 olive oil and bake at 425 degrees for 30 minutes
- Chop tomatoes, onion, celery, red bell peppers, garlic and green olives while keeping separated
- Heat 2 TB Olive Oil and saute red bell pepper and celery for 5 minutes
- Add onion and garlic and cook for two more minutes or so until soft
- Add tomatoes and 1 tsp salt and cook for 15 minutes
- Remove eggplant and add to tomato mixture along with rinsed and drained capers, 1 TB sugar, 1/2 tsp garlic powder, 3 TB red wine vinegar and chopped olives
- Salt and pepper to taste and cook an additional 15 minutes
- Add fresh parsley
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