Tomato And Eggplant Caponata


Serving 10 people


45 min



Ingredients

  • balsamic vinegar 2 tablespoons balsamic vinegar
  • brown sugar 1 tablespoon brown sugar (optional)
  • capers 2 tablespoons capers
  • cayenne 1/2 teaspoon cayenne
  • celery 2 stalks celery, finely sliced
  • curry powder 1 teaspoon curry powder (optional)
  • eggplants 2 medium eggplants, peeled and cut into small cubes
  • fresh parsley large handful fresh parsley, chopped
  • garlic 1 clove garlic, minced
  • ground cumin 1 teaspoon ground cumin
  • ground pepper fresh ground black pepper to taste
  • jalapenos 2 jalapeƱos, seeded and finely chopped
  • kalamata olives 2/3 cup Kalamata olives, pitted and chopped
  • olive oil 2 tablespoons olive oil
  • onion 1 small onion, finely chopped
  • sea salt 1/2 teaspoon sea salt, or to taste
  • tomatoes 2 teaspoons sea salt
  • 3 large tomatoes, seeded and finely chopped
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How to make it

  1. Place the eggplant cubes in a strainer and sprinkle with the salt.
  2. Let stand for 1 hour. Rinse and pat dry with a clean tea towel. Set aside.
  3. Heat 1 tablespoon of the olive oil in a medium heavy-bottomed saucepan over medium heat. When hot, add the onion, celery and garlic and saut for 5 to 10 minutes or until the vegetables are tender.Now add the tomatoes, jalapeos, cumin, curry powder and cayenne and simmer for another few minutes, stirring often. Next add the vinegar, capers, olives and brown sugar if using to the pan Continue to simmer for another 5 to 10 minutes.
  4. Heat the remaining tablespoon of olive oil in a frying pan over medium heat. When hot, toss in the eggplant cubes and stir for 5 minutes or until lightly browned.
  5. Add the eggplant to the tomato mixture. Continue to simmer for another 10 minutes and taste for seasoning.
  6. Remove from heat and let cool to room temperature.
  7. Garnish with parsley and serve with flatbreads or toasted pitas.