Name: Caponata (Aubergine Salad)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Italian
Ingredients: 1 pound eggplant, cut into cubes; 2 tablespoons olive oil; 4 stalks celery, sliced; 1 onion, sliced; 8 ounces tomatoes, peeled and chopped; 2 tablespoons capers; 2 tablespoons pine nuts; 1 tablespoon granulated sugar; 1/2 cup red wine vinegar; 1/4 cup large green olives; Salt, to taste; Pepper, to taste

This Italian dish highlights the rich flavor of eggplants and combines them with fresh ingredients for a refreshing salad.

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 8 servings 1x
Category: Salad
Method: Stovetop
Cuisine: Italian

Instructions

Sprinkle cubes of eggplant with salt and leave them in a colander to drain for 1 hour.
Dry eggplant cubes thoroughly on paper towels.
Heat plenty of olive oil in a pan and fry the eggplant until they are brown. Drain on paper towels.
Fry celery in the same oil as the eggplant and, when brown, remove from the pan.
Add onion and cook until soft.
Add tomatoes and cook gently for 10 minutes.
Add remaining ingredients, return the eggplant and celery to the pan, and simmer for another 5 minutes.

Notes

You may can this or serve it cold after making.

To can, pour into glass jars, seal and boil for 20 minutes.

It will keep for months.

Photo credit: (c) Can Stock Photo / FomaA

Caponata (Aubergine Salad)