Eggplant Salad - Caponata

1. 1

   Dice the eggplant as listed above.

2. 2

   Salt generously and put into a colander.

3. 3

   Drain for approx 1/2 hour.

4. 4

   Put olive oil, onion and celery into a large, heavy fry pan or skillet.

5. 5

   Saute until limp.

6. 6

   Remove onion/celery.

7. 7

   Add eggplant and saute until greyed.

8. 8

   Re-add onion/celery and the remaining ingredients.

9. 9

   Simmer 10 minutes.

10. 10

    Cool.

11. 11

    Let sit, preferably let the flavors develop overnight.

* Per serving · 4 servings · Values may vary.

No additional tips available.