Sweet-and-Sour Eggplant

Name: Sweet-and-Sour Eggplant
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 10
Cuisine: Global
Ingredients: 1 teaspoons black pepper; 794 grams whole Italian tomatoes, finely chopped and juice reserved; 59 milliliters drained bottled capers, rinsed; 5 ribs celery ribs, cut into 1/2-inch pieces; 2 Tbsps coarse sea salt (preferably Sicilian); 907 grams eggplant (preferably small but not Asian); 59 milliliters chopped fresh basil; 59 milliliters chopped fresh flat-leaf parsley; 11 garlic cloves (from 2 heads), chopped; 532 milliliters olive oil; 170 grams cup large green Sicilian olives , pitted and cut into 1/4-inch pieces; 1 large onion, chopped; 79 milliliters red-wine vinegar; 59 milliliters sugar; 2 Tbsps tomato paste (preferably from a tube); 1 large red or yellow bell pepper, cut into 1/2-inch pieces

You can never have too many side dish recipes, so give Sweet-and-Sour Eggplant a try. This gluten free and vegan recipe serves 10. One serving contains 157 calories, 3g of protein, and 8g of fat. Head to the store and pick up onion, bell pepper, red-wine vinegar, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 5 hours.

Instructions

Cut eggplant into 1/2-inch cubes and transfer to a colander. Toss with 2 tablespoons sea salt.

Ingredients you will need

Eggplant

Sea Salt

Equipment you will use

Colander

Let drain 1 hour.

While eggplant drains, heat 2 tablespoons oil in a 4- to 5-quart heavy pot over moderately high heat until hot but not smoking, then sauté three fourths of garlic, stirring, until golden, about 1 minute.

Ingredients you will need

Eggplant

Garlic

Cooking Oil

Equipment you will use

Pot

Add tomato paste and cook, stirring, 1 minute.

Ingredients you will need

Tomato Paste

Add tomatoes with their juice, then reduce heat and simmer, uncovered, stirring occasionally, until thickened, 20 to 25 minutes.

Ingredients you will need

Tomato

Juice

Bring 3 cups salted water to a boil in a 1- to 1 1/2-quart saucepan, then cook celery until tender, 5 to 7 minutes.

Ingredients you will need

Celery

Water

Equipment you will use

Sauce Pan

Drain in a colander and rinse under cold water to stop cooking.

Ingredients you will need

Water

Equipment you will use

Colander

Gently squeeze eggplant to remove excess moisture and pat dry.

Ingredients you will need

Eggplant

Heat 1/4 inch oil (about 2 cups) in a 12-inch heavy skillet over moderately high heat until it registers 360°F on thermometer, then fry eggplant in 4 batches, stirring and turning constantly with a slotted spoon, until browned and tender, 3 to 5 minutes per batch. (Return oil to 360°F between batches.)

Ingredients you will need

Eggplant

Cooking Oil

Equipment you will use

Slotted Spoon

Kitchen Thermometer

Frying Pan

Transfer to paper towels.

Equipment you will use

Paper Towels

Pour off all but 2 tablespoons oil from skillet, then reduce heat to moderate and cook onion, bell pepper, and remaining garlic, stirring occasionally, until golden, about 10 minutes.

Ingredients you will need

Bell Pepper

Garlic

Onion

Cooking Oil

Equipment you will use

Frying Pan

Add tomato sauce, eggplant, celery, olives, capers, vinegar, sugar, pepper, and remaining teaspoon sea salt and simmer, uncovered, stirring occasionally, 15 minutes. Cool to room temperature, uncovered, then chill, covered, at least 8 hours.

Ingredients you will need

Tomato Sauce

Eggplant

Sea Salt

Vinegar

Capers

Celery

Olives

Pepper

Sugar

Just before serving, stir in parsley and basil.

Ingredients you will need

Parsley

Basil

Serve cold or at room temperature.

•If your sea salt is very granular and pebblelike, crush it using the flat side of a large heavy knife or the bottom of a heavy skillet.•To take the temperature of a shallow amount of oil, put bulb in skillet and turn thermometer facedown, resting other end against rim of skillet. Check temperature frequently.•Caponata can be chilled up to 1 week.

Ingredients you will need

Sea Salt

Cooking Oil

Equipment you will use

Kitchen Thermometer

Frying Pan

Knife