Recipe

Eggplant Caponata Recipe

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Ingredients

Directions

Step #1 Place raisins in a small bowl; cover with hot water.
Step #2 Let stand 15 mins; drain.
Step #3 Set aside.
Step #4 Place eggplant in a colander; sprinkle with salt.
Step #5 Toss well.
Step #6 Drain 1 hr.
Step #7 Rinse well; pat dry with paper towels.
Step #8 Heat 1 tbsp oil In a large-ish nonstick skillet over medium-high heat.
Step #9 Add eggplant; sauté 9 mins or until well browned.
Step #10 Spoon eggplant into a large bowl; set aside.
Step #11 Heat remaining 1 tsp oil in pan over medium-high heat.
Step #12 Add onion; sauté 3 mins or until golden.
Step #13 Add garlic; sauté 1 min.
Step #14 Add tomato; sauté 2 mins.
Step #15 Add tomato mixture to eggplant.
Step #16 Return pan to heat.
Step #17 Add sugar & vinegar, stirring until sugar dissolves.
Step #18 Stir in raisins, olives, & capers.
Step #19 Add eggplant mixture, stirring to mix.
Step #20 Remove from heat; stir in the parsley.
Step #21 Serve warm or at about room temp.
Step #22 Note: Caponata will keep in the refrigerator for up to 5 days; bring to about room temp before serving.
Enjoy the Eggplant Caponata recipe

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