Caponata is a Sicilian eggplant relish or appetizer that can be served hot or cold. Delicious on toasted crusty bread!

Ingreadient

• 1 eggplant, peeled and cut into ½-inch cubes
• salt to taste
• ¼ cup olive oil, divided
• 1 cup finely chopped celery
• 1 medium onion, finely chopped
• 1 clove garlic, minced
• 1 ½ cups canned plum tomatoes, drained and coarsely chopped
• 12 green olives, pitted and coarsely chopped
• 1 ½ tablespoons drained capers
• 1 tablespoon tomato paste
• 1 teaspoon freshly minced oregano
• 2 tablespoons red wine vinegar
• 2 teaspoons white sugar
• 1 teaspoon salt
• ground black pepper to taste
• 2 teaspoons minced fresh parsley, or to taste

Direction

1. Toss eggplant with salt and place in a colander set over a bowl. Let sit, about 30 minutes. Rinse and pat dry.
2. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add celery; cook, stirring often, until softened, about 3 to 4 minutes. Add onion and garlic; cook and stir until onion is soft and lightly golden, about 4 to 5 minutes. Transfer the mixture to a bowl using a slotted spoon.
3. Heat remaining 2 tablespoons olive oil in the skillet. Add eggplant and cook, stirring constantly, until lightly browned, 5 minutes.
4. Stir in celery mixture, tomatoes, olives, capers, tomato paste, and oregano. Bring to a boil; reduce heat to low and simmer uncovered until caponata is thickened, about 15 minutes.
5. Season caponata with vinegar, sugar, salt, and black pepper. Transfer to a serving bowl and garnish with parsley.

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