Sweet and Sour Eggplant Salad (Caponata)

Difficulty:
1/5

Ease of preparation rating: Medium.

Yield: 6 servings.

 

Ingredients

2 pounds (900 grams) eggplant, cut in large chunks

½ cup (120ml) olive oil

1 celery stalk, chopped

1 onion, thinly sliced

1 clove garlic, finely chopped

3 ripe tomatoes, peeled and diced

1 tablespoon (15ml) sugar

½ cup (120ml) balsamic vinegar

1 tablespoon (15ml) pine nuts, toasted

½ cup (120ml) pitted green olives

2 tablespoons (30ml) capers

Salt and pepper, to taste

Fresh basil leaves, to garnish

 

Method

Heat half the oil in a large skillet over medium-high heat.

Add the eggplant and cook, flipping occasionally, for 6-8 minutes, or until golden brown on all sides.

Remove the eggplant from the pan.

In the same pan, heat the remaining olive oil over medium-low heat.

Add celery, onion, garlic and tomatoes and cook for 12-15 minutes, until it resembles a thick sauce.

Season with salt and pepper.

Add sugar, vinegar, olives and capers and cook for 2-3 minutes.

Add the eggplant and cook for another 3-4minutes.

Serve the caponata hot, and garnish with pine nuts and basil leaves.