Eggplant Caponata

Eggplant Caponata

Yield

4 cups

Prep Time / Cook Time

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Activity Guide

Car Camping, Day Trip, Picnic

Ingredients

  • 1/3 cup olive oil
  • 1 large onion, finely diced
  • 3 stalks celery, diced
  • 1 medium eggplant (about 1 1/4 pounds), peeled and cut into 1/2-inch cubes
  • 2 fresh or canned tomatoes, chopped
  • 1/3 cup green olives, chopped
  • 1/4 cup raisins
  • 2 tablespoons capers
  • 2 tablespoons tomato paste
  • 1 1/2 tablespoons sugar
  • 1/4 cup red wine vinegar
  • 2 tablespoons pine nuts
  • 1 teaspoon salt, plus more to taste
  • A few generous sprinkles of freshly ground black pepper

Tools

  • Cutting board
  • Knife
  • Large pot
  • Mixing spoon

Method

  1. Heat the olive oil in a large pot over medium heat. Add the onions and celery, and cook until wilted. Stir in the eggplant and cook, stirring occasionally, until lightly browned. Stir in the remaining ingredients. Taste and add more salt and pepper if needed. Simmer the mixture over low heat, covered, until the eggplant is very soft, about 30 minutes.
  2. Cool to room temperature. Eggplant Caponata tastes best after a day or two. Serve with bread, crackers, over pasta, or just as a side dish. Keeps for about a week in the refrigerator.