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Sicilian Eggplant Caponata

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Sicilian Eggplant Caponata
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Main Ingredient Veggies
Calories 100 Calories
Prep Time 20 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
Main Category Exchange List
Main Ingredient Veggies
Calories 100 Calories
Prep Time 20 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. Sprinkle the eggplant with the salt. Transfer to a colander, place a plate on the eggplant and weight down the plate with cans. Set the colander in the sink to drain for 1 hour. This is to decrease the bitterness of the eggplant.
  2. In the meantime, heat 2 tablespoons oil in a large skillet over medium heat. Add bay leaves and let sizzle for about 1 minute to flavor the oil. Stir in celery and onions. Reduce heat to low and cook, stirring occasionally, until the vegetables are soft, about 35 minutes; do not let them brown. Add capers and tomatoes, increase heat to medium and cook, stirring occasionally, just until the tomatoes start to break down, about 5 minutes. Stir in olives; thentransfer everything to a large bowl.
  3. Once the eggplant is ready, rinse under running water to get rid of as much salt as possible. Dry thoroughly on paper towels.
  4. Heat the remaining oil in the same skillet over medium heat for 2 minutes. Add the eggplant and cook, tossing and stirring, until brown on all sides, 12 to 15 minutes. Add chiles and cook, stirring, until they are softened, 5 to 7 minutes. Transfer these to the bowl with the tomato mixture and gingerly stir to combine.
  5. Whisk honey and vinegar in a small pan; bring to a boil over medium heat. Simmer until thickened and reduced to about 1/4 cup, about 5 minutes. Stir into the vegetables along with parsley and basil. Serve at room temperature.
Recipe Notes

To Make Ahead Cover and refrigerate for up to 1 week. Bring to room temperature before serving.

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