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Eggplant Caponata (Sicilian Version)

Think Italian Ratatouille and you’ll be pretty close. Serve this over pasta or just on its own and enjoy the olives and capers that give it some zing. Serve with crusty bread and a fruity Italian red wine like Vieni’s Novella Nouveau. Italian wine and Italian food – a natural pairing.

Servings: 6

Ingredients

• 1 eggplant, peeled and cut into 1/2 inch cubes
• Salt to taste
• 1/4 cup olive oil, divided
• 1 cup finely chopped celery
• 1 onion finely chopped
• 1 clove garlic minced
• 1-1/2 cup canned plum tomatoes, drained and coarsely chopped
• 12 green olives, pitted and coarsely chopped
• 1-1/2 tablespoons drained capers
• 1 tablespoon tomato paste
• 1 teaspoon minced oregano
• 2 tablespoons red wine vinegar
• 2 teaspoons white sugar
• black pepper to taste
• 2 teaspoons minced fresh parsley, or to taste

To serve

• Pasta (optional)
• Crusty bread

Directions

1. Toss eggplant cubes in salt and place in a colander set over a bowl. Let sit 30 mins, rinse and pat dry
2. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add celery; cook, stirring often, until softened, about 4-5 minutes.
3. Add onion and garlic; cook and stir until onion is soft and lightly golden, about 5 minutes. Using a slotted spoon transfer the mixture to a bowl.
4. Heat remaining 2 tablespoons olive oil in the skillet. Add eggplant and cook, stirring constantly, until lightly browned, 5 – 7 minutes.
5. Stir in the celery mixture, tomatoes, olives, capers, tomato paste and oregano. Bring to a boil, reduce heat to a low simmer and cook uncovered until caponata is thickened, about 15 minutes.
6. Season caponata with red wine vinegar, sugar, salt and black pepper. Transfer to a serving bowl and garnish with parsley.

Wine pairing

Vieni Estates, Novella Nouveau