This traditional Sicilian recipe is a great way to cook eggplant. Ingredients such as capers, mushrooms and olives complement the eggplant beautifully. Serve with bread or as a condiment on white fish.
Eggplant caponata
This caponata can be refrigerated for up to 3-4 days. It freezes well and should be thawed in the refrigerator.
Ingredients
- 1 large eggplant cubed
- 1/3 cup olive oil
- 1 onion, chopped
- 1/3 cup green pepper, chopped
- 8 oz mushrooms, chopped
- 2 garlic cloves, minced
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon dry oregano
- 1/2 teaspoon black pepper
- 1 5 1/2 oz can tomato paste
- 1/4 cup water2 teaspoons red wine vinegar
- 1/2 cup green olives, pitted and chopped
- 3 tablespoons pine nuts
- 1/4 cup capers, rinsed and drained
Instructions
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Dice the eggplant into 1/2 inch cubes. Heat the olive oil in a large sauté pan over medium heat. Add the chopped eggplant, onion, pepper, mushrooms and garlic. Allow to cook over medium heat for 20 minutes, stirring occasionally.
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Add the remaining ingredients and cook for another 25 minutes until all the vegetables have softened.
