Eggplant Caponata
Ingredients:
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Approximately 3-4 medium to large size eggplants
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2 tablespoons extra virgin olive oil
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1 white onion
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2 ribs celery
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1½ pounds vine tomatoes, chopped
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½ cup green pitted olives
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2 tablespoons capers or less to taste
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¾ teaspoon salt or more to taste
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¼ teaspoon black pepper
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1 cup water
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4 tablespoons vinegar
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2 tablespoons sugar
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10 leaves basil
- 2 tablespoons pine nuts toasted (substitute with cashews, walnuts or peanuts)
Directions:
- Cook five more minutes and turn off the heat.
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Let cool and sprinkle with toasted nuts.
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Preheat oven to 400°F and line a baking tray with parchment paper.
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Cut eggplants into cubes.
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Place them on a baking tray and season with salt, pepper, and olive oil.
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Make sure eggplants are arrangent in a single layer and roast for 30 minutes
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Heat the olive oil in a large skillet.
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Add chopped onion and celery and fry gently for 5 minutes, stirring often.
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Add chopped tomatoes, olives, capers, salt, pepper, and water.
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Simmer on medium heat for 15 minutes, stirring occasionally.
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Add vinegar and sugar, stir, then taste and adjust until you reach your desired balance of sweet and sour.
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Once the flavor is adjusted, add the roasted eggplants and fresh basil leaves.