1Large eggplant, peeled or unpeeled, cut into 1-inch cubes
1Large yellow onion, chopped into ½ inch dice
1Red pepper, chopped into ½ inch dice
1Green pepper, chopped into ½ inch dice
2Stalks celery, white lobes and leaves removed, chopped
4Cloves garlic, finely chopped, or more to taste
14.5ounceCan regular or petite-diced tomatoes with juice
1canBlack or green olives, or use some of both, coarsely chopped
½cupRed wine vinegar
In a deep saucepot, add the olive oil and peppers and celery and sauté over medium heat for 2 minutes.
Add the onions and garlic and continue to sauté for 3 more minutes.
Add the eggplant and red wine vinegar and stir all the vegetables together, cover and let cook, stirring frequently, until the eggplant just begins to soften. You’ll see this when all the eggplant has changed color.
Add the diced tomatoes with juice, crushed tomatoes, Italian seasoning, sugar and salt and mix everything together. Bring to a boil then cover and reduce the heat to simmer. Be sure to stir frequently and as the caponata stews, taste to adjust seasoning.
Continue to simmer and stir for about an hour until the eggplant is cooked through and most the liquid is absorbed. Remove from heat and add the chopped olives, capers and balsamic vinegar to taste and mix well.
Allow the caponata to cool to room temperature then store in the refrigerator in a tightly sealed container until ready to serve. Note that this freezes well.
This recipe is printed from Così Italiano @ www.cosiitaliano.com