Description
Note: The flavors in this dish get even better once it has had a chance to sit – so feel free to make this a day ahead if you’d like!
Ingredients
- ¼ cup extra virgin olive oil
- ½ cup sliced celery
- 1 medium eggplant cut into one inch cubes, skin left on (about 3 cups or so)
- 1 cup chopped onion
- 1 whole red bell pepper, cored and seeded and cut into one inch pieces
- 2 cups fresh juicy tomatoes, cored and cut into large chunks
- ¼ cup golden raisins, regular raisins or currants
- 1 teaspoon dry oregano
- ¼ cup red wine vinegar
- 4 teaspoons sugar
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- Fresh chopped basil, for garnish
Instructions
- In a large skillet, heat oil over medium to medium high heat and add celery. Cook for two minutes until it starts to crisp. Add eggplant and cook for two more minutes. Add onions and cook for about three more minutes then add red peppers. Cook for about three minutes then add tomatoes, raisins and dry oregano.
- Reduce to a medium simmer and simmer for about ten minutes or until the liquid has thickened and the vegetables tender.
- Remove from heat and stir in the vinegar, sugar, salt and pepper. Sprinkle with fresh chopped basil. Caponata can be eaten hot, at room temperature, or chilled.
