CAPONATA (EGGPLANT RELISH)
About 4 cups
A hearty Italian accompaniment for fish, poultry, or meat, as well as a spread to be served with pita bread, crackers, or Crostini.
Peel and cut into ½-inch cubes:
- 1 medium eggplant (about 1 pound)
Sprinkle generously with:
- Salt
Place in a colander and let stand at least 30 minutes and up to 1 hour. Rinse and pat dry. Heat in a large heavy skillet over medium heat:
- 2 tablespoons olive oil
Add and cook, stirring often, until softened, about 6 minutes:
- 1 cup finely chopped celery
- 1 medium onion, finely chopped
- 1 garlic clove, minced
Transfer the vegetables to a bowl. Add to the skillet:
- 2 tablespoons olive oil
Add the eggplant cubes and cook, stirring frequently, until lightly browned, 5 to 7 minutes. Add the celery mixture along with:
- One 14 ½-ounce can diced tomatoes, drained
- 12 pitted green olives, such as Castelvetrano, coarsely chopped
- 2 tablespoons red wine vinegar
- 1 ½ tablespoons drained capers
- 1 tablespoon tomato paste
- 2 teaspoons sugar
- 1 teaspoon minced fresh oregano or ¼ teaspoon dried oregano
- 1 teaspoon salt
- Black pepper to taste
Bring to a boil, then reduce the heat to low and simmer, uncovered, until thickened, about 15 minutes. Taste and adjust the seasonings with additional salt, pepper, and vinegar if needed. Transfer to a serving bowl, let cool, and garnish with:
- 2 tablespoons minced parsley
Serve at room temperature.