Caponata

1. 1

   Heat olive oil in a heavy bottomed skillet, preferably cast iron, over medium high heat. Add onion and cook until translucent, about 3-5 minutes. Add eggplant and salt and cook until it starts to soften. Cook for about 10-12 minutes, stirring frequently, until eggplant is softened. If eggplant is too dry, add additional olive oil.

2. 2

   Stir in tomatoes, capers, green olives and raisins and cook for an additional 3-4 minutes, allowing all the flavors to meld.

3. 3

   Remove from heat, let cool slightly, adjust salt to taste, and garnish with oregano. Serve warm as side dish or let cool completely and serve cold as antipasti.

* Per serving · 4 servings · Values may vary.

No additional tips available.