Sweet & Sour Eggplant Relish (Caponata)

Sweet & Sour Eggplant Relish (Caponata)
Photo by Scott Phillips

Ingredients

  • 3 large inner ribs celery, sliced crosswise
  • Kosher salt
  • ½ yellow bell pepper, cut into ½-inch dice
  • ¼ cup green olives, pitted and slivered
  • ½ red bell pepper, cut into ½-inch dice
  • 1-14 oz. can diced tomatoes (with their juices)
  • 3 Tbs. drained and rinsed capers (coarsely chopped if large)
  • + 6 more ingredients
    • 2 anchovy fillets, minced (optional)
    • 1 medium eggplant (about 1-½ lb.), unpeeled, top and bottom trimmed ½ inch thick
    • 4 tsp. granulated sugar
    • 1 small yellow onion, chopped
    • ½ cup extra-virgin olive oil; more as needed
    • 2 Tbs. red-wine vinegar

Cut the eggplant into 1-inch cubes. Spread the cubes on a baking sheet lined with paper towels, sprinkle with 1 Tbs. salt, and let sit for 1 hour. Pat dry with more paper towels; there’s no need to rinse. Heat the oil in a small Dutch oven or large saucepan over medium-high heat until hot. Worki...

View full recipe at Fine Cooking

Comments


Best Wine Deals

  • $28.99
    20% off
    Paumanok Merlot North Fork of Long Island Grand Vintage
    Paumanok Merlot North Fork of Long Island Grand Vintage 2005
  • $34.19
    17% off
    Vincent Girardin Saint-Aubin les Murgers de Dents de Chien Premiere Cru
    Vincent Girardin Saint-Aubin les Murgers de Dents de Chien Premiere Cru 2006
See More Deals





Snooth Media Network