Caponata: italian eggplant relish

• Meat

  • 2 Red bell peppers seeds and ribs removed

• Produce

  • 2 lbs Eggplant
  • 3 Garlic cloves, large
  • 1/3 cup Raisins, yellow
  • 1 Red onion, large

• Canned Goods

  • 3 tbsp Tomato paste

• Condiments

  • 1/4 cup Capers
  • 4 oz Green olives, pitted

• Baking & Spices

  • 3 tbsp Granulated sugar
  • 2 tbsp Kosher salt
  • 1 Kosher salt

• Oils & Vinegars

  • 3/4 cup Olive oil, good-quality
  • 6 tbsp Red wine vinegar

• Other

  • 4 5 tender inner stalks of celery, roughly chopped (about 1 cup chopped

Found on panningtheglobe.com

Description

Ingredients

• 2 pounds of eggplant (4 small Italian eggplants or 2 medium globe eggplants) washed and cut into ¾-inch cubes (skin on)
• 2 tablespoons kosher salt
• ¾ cup good quality olive oil, divided
• 1 large red onion, halved and thinly sliced
• 4-5 tender inner stalks of celery, roughly chopped (about 1 cup chopped)
• 3 large garlic cloves, minced
• 2 red bell peppers seeds and ribs removed, cut lengthwise into thin strips
• 3 tablespoons tomato paste
• 4 ounces pitted green olives, coarsely chopped (about a cup chopped)
• ⅓ cup yellow raisins
• ¼ cup capers, drained
• 6 tablespoons red wine vinegar
• 3 tablespoons granulated sugar
• Kosher salt, to taste

Directions

• Salt & Rinse Eggplant: Line a jellyroll pan with paper towels. Spread out eggplant cubes and sprinkle with 2 tablespoons salt. Cover with paper towels. Pace another baking tray on top and add a weight, such as heavy skillet. Let that all stand for ½ hour to an hour. (you can cut up the other veggies while you wait) Rinse the eggplant in a mesh colander. Line the same jellyroll pan with more paper towels. Transfer the rinsed eggplant to the tray and pat it dry with another layer of paper towels.
• Saute the Eggplant: Heat ¼ cup oil in a large skillet (cast iron is best) over medium heat until hot but not smoking. Add half the eggplant in a single layer. Leave it undisturbed for two minutes so it browns a bit. Continue to cook, stirring often, for another 5 minutes, until eggplant is brown in spots and starting to soften. Transfer to a paper-towel-lined mesh colander. Add another ¼ cup olive oil to the skillet and repeat with the rest of the eggplant.
• Add another ¼ cup olive oil to the skillet. Add the onions, garlic and celery. Cook, stirring occasionally, for 5 minutes, until the onions are softened. Add the bell peppers and cook for 5 minutes, stirring occasionally, until the peppers are softened. Add the tomato paste, olives, raisins capers, and 3 tablespoons water. Cook, stirring frequently, for 8 minutes. Add the eggplant to the skillet. Whisk the sugar and vinegar together in a small bowl and pour into the skillet. Lower the heat to medium-low and simmer the mixture for 15 minutes, stirring occasionally. Season with salt, to taste. Serve warm or at room temperature. Caponata will keep for a week covered in the fridge and is best served at room temp after a day of letting the flavors meld.