Ingredients
-
2
-
1
-
1/2
-
3
-
1
-
1
-
1
-
1/4
-
20
-
2
-
1/2
-
1
-
2
-
2
-
Directions
Sicilian Eggplant Caponata, From Eating Well Magazine , Wonderful dish! I’ve had a recipe for sicilian caponata for ages which I wanted to make – nearly exactly the same as this recipe – and now finally I did it, and we both loved it Funny thing, because we both neither like celery nor capers LOL I halved the recipe and we ate the whole thing for dinner 🙂 This is a keeper! Thanks for sharing!
Made for For you Consideration, From Eating Well Magazine
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Steps
|
1
Done
|
Combine Eggplant and Salt in a Large Bowl. Transfer to a Colander, Place a Plate on the Eggplant and Weigh Down the Plate With Cans. Set the Colander in the Sink to Drain For 1 Hour. |
|
2
Done
|
Meanwhile, Heat 1/4 Cup Oil in a Large Skillet Over Medium Heat. Add Bay Leaves and Let Sizzle For About 1 Minute to Flavor the Oil. Stir in Onions and Celery. Reduce Heat to Medium-Low and Cook, Stirring Occasionally, Until the Vegetables Are Soft, About 30 Minutes; Do not Let Them Brown. Add Tomatoes and Capers, Increase Heat to Medium and Cook; Stirring Occasionally, Just Until the Tomatoes Start to Break Down, About 5 Minutes. Stir in Olives; Transfer Everything to a Large Bowl. |
|
3
Done
|
When the Eggplant Is Ready, Rinse Under Running Water to Get Rid of as Much Salt as Possible. Dry Thorougly on Paper Towels. |
|
4
Done
|
Heat the Remaining 1/4 Cup Oil in the Same Skillet Over Medium Heat Until Very Hot. Add the Eggplant and Cook, Tossing and Stirring, Until Softened, 10-15 Minutes. Add Chiles and Cook, Stirring, Until They Are Softened, 5-10 Minutes. Transfer the Eggplant and Peppers to the Bowl With the Tomato Mixture and Gently Stir to Combine. |
|
5
Done
|
Whisk Vinegar and Honey in a Small Saucepan; Bring to a Boil Over Medium Heat. Simmer Until Thickened and Reduced to About 1/4 Cup, About 5 Minutes. Stir Into the Vegetables Along With Parsley and Basil. Serve at Room Temperature. |
