Eggplant Caponata

prep time:: 30 min
total time:: 30 min

Makes 1 batch

ingredients

7 tbsp. extra virgin olive oil
3 stalks celery -- cut into large chunks
1 medium eggplant -- cut into 1/2" cubes
1 medium onion -- minced
1 medium green or red pepper -- chopped
1 tbsp. dried oregano
1/4 C raisins
1 14.5 oz can diced tomatoes
2 tbsp. capers -- drained and rinsed
2 tbsp. black olives -- pitted and chopped
1/4 C red wine vinegar
1 tbsp. sugar

directions

Heat 1 tbsp oil at medium high heat in skillet. Add celery and cook till soft and edges are lightly browned. Transfer to bowl. Return pan to heat and add 4 tbsp oil. Add eggplant and stir to coat. Do not add more oil. Stir and saute till eggplant is soft and edges are lightly brown. Transfer to bowl with celery. Return pan to heat, and add 2 tbsp. oil. Add onion and saute till soft. Add peppers, cover and cook till soft (about 6 minutes). Remove cover, and stir in oregano and raisins. Stir about 30 seconds. Add tomatoes with their juices, as well as reserved celery and eggplant. Reduce heat to medium low. Cover and cook for 15-20 minutes. Remove pan from heat and stir in capers, olives, vinegar and sugar. Transfer caponata to a clean bowl, cover and refrigerate until chilled- at least one hour and up to 2 days.

Source: Robyn Greenberg