Eggplant Caponata

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Makes: 6 servings adjust

Directions

Ingredients

  • 4 cups Eggplant, diced

Step 1

Sprinkle salt over the eggplant. Weigh down the eggplant to press out the bitter juices. Let sit under weight for at least 20 minutes. Rinse and dry the eggplant.

Ingredients

  • 4 tablespoons Tomato Paste
  • 1⁄4 cup Fennel Bulb, diced
  • 4 tablespoons Kalamata Olives, slivered
  • 2 tablespoons Capers, chopped
  • 1 cup Celery, diced
  • 1 cup Yellow Onion, diced
  • 1 cup Roasted Red Peppers, diced
  • 4 tablespoons Oil
  • 1 tablespoon Fresh Basil, sliced

Step 2

Heat oil in a deep skillet over high heat. Add the eggplant and cook until soft, about 10 minues. Add the remaining ingredients (except the basil) and simmer for 20 minutes. Add the basil and season with salt and pepper.
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