
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.