Caponata Recipe

1. 1

   Salt eggplant cubes and let drain on paper towels or in a colander for 1 hour to remove juices.

2. 2

   Lay eggplant between paper towel layers and smash down slightly, until eggplant turns a light greenish color.

3. 3

   Preheat oven to 325.

4. 4

   Heat a large saute pan over medium heat.

5. 5

   Add 2 Tbsp olive oil and heat.

6. 6

   Add half of the eggplant and saute until browned, stirring occasionally so all sides brown evenly.

7. 7

   Repeat with 2 Tbsp oil and the rest of the eggplant.

8. 8

   You want space between the eggplant pieces so they brown and not steam.

9. 9

   Remove to a large casserole or dutch oven.

10. 10

    Add onion to sautA pan and sautA for a short while, until onions soften but are not brown.

11. 11

    Remove and add to the eggplant.

12. 12

    Add to the sautA pan the celery, garlic, tomatoes with their juice, tomato sauce, caper juice, Italian seasoning, salt & pepper.

13. 13

    Cook sauce 20 minutes.

14. 14

    Dissolve sugar in wine vinegar and add to sauce.

15. 15

    Meanwhile, add the capers, olives and raisins to the eggplant.

16. 16

    Pour sauce over and stir well to combine.

17. 17

    Cover and cook for 2 hours.

18. 18

    Uncover and cook about 1 hour, or until mixture is cooked down.

19. 19

    Taste and adjust seasonings.

20. 20

    If caponata seems dry but is not salty, add some olive juice to moisten.

No additional tips available.