Amazing Eggplant Caponata Sauce!!
This Mediterranean dish is a great way to use eggplants - which our farm is turning out in large quantity these days! It can be used as a dip with bread or pitas, or a sauce over pasta. We served it with a slice of French bread and endive leaves. This recipe comes from our friend
Celeste. Enjoy!
Ingredients:
¼ cup + 2 tablespoons olive oil
1 Lb eggplant
1 cup yellow onion, ½ inch dice
1 rib celery, cut into ½ inch dice
1 ½ tablespoons tomato paste
½ cup crushed tomatoes
1 cup water
¼ cup green olives, pitted and chopped
¼ cup capers, drained
¼ cup white wine vinegar
1 ½ tablespoons sugar
1 teaspoon basil, dried
salt and pepper to taste
Method:
- Peel the eggplants and cut into ½ inch cubes. Toss with ¼ cup olive oil and spread onto a parchment lined baking tray/sheet. Bake until golden and tender (about 40 minutes), stirring once or twice.
- In a large deep sauté pan heat 2 tablespoons oil and sauté onions and celery over a medium heat until they begin to brown. Add tomato paste and cook for a few minutes then add crushed tomatoes, water and cooked eggplant. Simmer until eggplant becomes very tender and liquid has reduced. Add olives, capers, vinegar, sugar, basil and salt and pepper to taste and continue to simmer until thickened.
