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Eggplant Caponata

Ingredients

Intro

Great summer dish. Sweet, salty, and fresh. This can be eaten hot, but it’s better as a cold spread on a piece of toast.

Directions

  1. Chop the eggplant into cubes. Dice the onion, celery, and bell pepper.
  2. Peel and core the tomatoes, then dice.
  3. In a hot pan, add olive oil and cook the eggplant until tender. Remove from pan.
  4. Add the diced vegetables, and cook until soft.
  5. Mince the garlic, and add that in. Stir for about 1 minute.
  6. Create a well in the center and add in the tomato paste. Toast it while incorporating the other vegetables.
  7. Add in the diced tomatoes and sugar and cook for 5-8 minutes, until tomatoes have softened and cooked down. In the meantime, chop up the olives.
  8. Return the eggplant to the pan. Season with salt and pepper, and add in the capers and olives.
  9. Cook for a couple of minutes before adding parsley.
  10. Allow to cool down to room temperature before serving or refridgerating.