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Gram's Caponata

Prep Time: 10 minutes
Cook Time: 1 hour
Inactive: 8 hours
Servings: 4 cups
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Ingredients
 

  • 1 cup extra virgin olive oil, plus more as needed
  • 2 pounds eggplant, peeled, cut into 1” cubes (about 1 ½ pounds yield)
  • ¾ cup chopped red onion, about ½ medium red onion
  • ½ cup celery, chopped, about 2 large stalks
  • 2 garlic cloves, thinly sliced
  • 1 ½ cups canned crushed tomatoes
  • ½ cup cracked Sicilian olives, pitted, rough chopped
  • 1 tablespoon capers in brine, drained, rough chopped
  • 1 tablespoon red wine vinegar
  • 1 teaspoon sugar

Instructions
 

  • In a large stainless steel skillet, warm half of the oil over medium-high heat.
  • Add half of the eggplant and cook, flipping often, until lightly browned on all sides, about 6 minutes; if the eggplant absorbs all the oil, add a generous drizzle more.
  • Transfer the eggplant to a paper towel lined plate; drain well.
  • Add the remaining ½ cup of oil and repeat with the remaining eggplant.
  • When you remove the second batch of eggplant, if there is not residual oil, add a couple more tablespoons to the skillet.
  • Add the onion and celery and sauté until they begin to caramelize, about 4 minutes.
  • Add the garlic and cook for an additional minute.
  • Add the tomatoes, reduce the flame to low, and simmer for 15 minutes, stirring often.
  • Add the olives, capers and ½ cup water.
  • Simmer for an additional 15 minutes, stirring often.
  • Add the eggplant and 1 cup of water.
  • Simmer for 15 minutes more, stirring often.
  • Add the red wine vinegar and simmer for 5 minutes.
  • Season with salt, if necessary, to taste.
  • Remove the caponata from the heat and cool for 30 minutes before transferring to a storage container.
  • Refrigerate overnight; serve cold or at room temperature.
Course: Appetizer, Snack
Author: Anthony Michael Contrino