Sicilian Eggplant Caponata Tarifi

Malzemeler

• 1 eggplant, peeled and cut into 1/2-inch cubessalt to taste0.25 cup olive oil, divided1 cup finely chopped celery1 medium onion, finely chopped1 clove garlic, minced1.5 cups canned plum tomatoes, drained and coarsely chopped12 green olives, pitted and coarsely chopped1.5 tablespoons drained capers1 tablespoon tomato paste1 teaspoon minced oregano2 tablespoons red wine vinegar2 teaspoons white sugar1 teaspoon saltground black pepper to taste2 teaspoons minced fresh parsley, or to taste

Hazırlanışı

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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