Eggplant Caponata

Eggplant Caponata

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I was going to go taste this again before I wrote the description, but when I got to the fridge, it was all gone. Enough said.


  • 1 eggplant, peeled and cut into 1/2-inch cubes
  • 1/4 cup olive oil, divided
  • 4 celery stalks, chopped
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1/ 1/2 cups canned plum tomatoes, chopped (with a little of the juice too)
  • 16 green olives, pitted and chopped coarsely
  • 2 tablespoons capers, drained
  • 2 tablespoons red wine vinegar
  • 2-3 teaspoons white sugar
  • 1 teaspoon salt
  • Freshly ground black pepper to taste
  • red pepper flakes to taste (optional)
  • 1/4 cup fresh parsley, chopped



Salt the eggplant, and set in a colander over a bowl and let it sit for 30 minutes. Rinse and dry.


In a large saute pan over medium heat, add half the olive oil to the pan and saute the celery until soft. Add the onion and cook until soft and starting to turn golden. Add the garlic and cook for 1 more mount. Remove from pan and set aside.


Heat the rest of the olive oil in the pan and add the eggplant. Keep stirring the eggplant until it is browned, about 7 minutes. (I used a non-stick pan.) Add the celery mixture, tomatoes, olives, and capers. Bring to a boil, then reduce and let simmer for 15 minutes until it has thickened a bit.


Remove from heat and add the vinegar, salt, sugar and pepper. Stir in the parsley and serve with crackers or slices of crusty bread.


Full disclosure, I meant to add a little tomato paste, but I forgot. I will next time and if I like it better I will add it to the recipe

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