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Caponata, Eggplant Relish

Caponata, Eggplant Relish
You can never have too many side dish recipes, so give Caponata, Eggplant Relish a try. Watching your figure? This gluten free and vegan recipe has 145 calories, 2g of protein, and 11g of fat per serving. This recipe serves 8. This recipe covers 6% of your daily requirements of vitamins and minerals. Head to the store and pick up tomato paste, onion, celery stalk, and a few other things to make it today. From preparation to the plate, this recipe takes around 1 hour and 45 minutes.

Instructions

1
1 Toss the diced eggplant with about 2 tablespoons salt and put into a large bowl. Cover the bowl with a plate that just about fits the bowl and weigh it down with a heavy can.
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EggplantEggplant
SaltSalt
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BowlBowl
2
Let this sit for 1 hour.
3
Drain the eggplant, rinse with fresh water and pat dry with paper towels. 2
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EggplantEggplant
WaterWater
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Paper TowelsPaper Towels
4
Heat 2 tablespoons oil in a large skillet over medium-high heat.
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Cooking OilCooking Oil
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Frying PanFrying Pan
5
Add onion and celery, season with salt. Cook, stirring occasionally until the onion begins to soften - about 5 minutes.
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CeleryCelery
OnionOnion
SaltSalt
6
Add the garlic. Cook 1-2 minutes more.
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GarlicGarlic
7
Remove from the skillet and set aside. 3 Wipe the pan with a paper towel, turn the heat to high and add the remaining olive oil.
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Olive OilOlive Oil
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Paper TowelsPaper Towels
Frying PanFrying Pan
8
Let this heat until the oil is nearly smoking.
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Cooking OilCooking Oil
9
Add the eggplant and spread it out in as thin a layer as you can in the skillet.
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EggplantEggplant
SpreadSpread
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Frying PanFrying Pan
10
Let this sizzle for 1-2 minutes before stirring, then let it sit for a full minute before stirring again. Cook like this for 5-6 minutes. 4
11
Add the onion-celery mixture, the tomatoes, olives, pine nuts, capers and red pepper flakes. Stir well.
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Red Pepper FlakesRed Pepper Flakes
Pine NutsPine Nuts
TomatoTomato
CapersCapers
CeleryCelery
OlivesOlives
OnionOnion
12
Add the vinegar, sugar and tomato paste and stir once more. Cook, stirring occasionally until eggplant is very soft, about 8 minutes.5
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Tomato PasteTomato Paste
EggplantEggplant
VinegarVinegar
SugarSugar
13
Remove from heat and let cool to room temperature.
14
Mix in the basil. Season with salt and pepper to taste. Caponata can be refrigerated, covered, up to 5 days.
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Salt And PepperSalt And Pepper
BasilBasil
DifficultyExpert
Ready In1 h, 45 m.
Servings8
Health Score8
Dairy FreeGluten FreeVeganVegetarian
DietsGluten FreeDairy FreeLacto Ovo Vegetarian
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