
Caponata
Ingredients (18)
- 1 large or 2 smallish eggplants (about 1 3/4 pounds), cut into 1-inch cubes
- 1/2 teaspoon fine salt, divided, to taste
- 4 tablespoons extra-virgin olive oil, divided
- 1 medium yellow onion, chopped
- 1 red bell pepper, chopped
- 2 celery stalks, thinly sliced
- Freshly ground black pepper, to taste
- 2 cloves garlic, pressed or minced
- 1 can (14 ounces) crushed fire-roasted tomatoes
- 1/4 cup pitted green olives (ideally Castelvetrano), roughly chopped
- 1/4 cup raisins, red or golden
- 3 tablespoons red wine vinegar or white wine vinegar, to taste
- 2 tablespoons capers, drained
- 1 tablespoon honey or sugar, to taste
- 1/4 teaspoon red pepper flakes, to taste
- 1 bay leaf
- 1/4 cup chopped fresh mint, flat-leaf parsley and/or basil
- Homemade Crostini , optional, for serving
Directions
Learn how to make this recipe at Cookie and Kate