Caponata Siciliana

• Vegan
• Gluten free

• Produce

  • 1 Basil, fresh
  • 1/2 cup Celery
  • 1 Eggplant, large
  • 1 (15 oz. can Italian tomatoes
  • 1 Yellow onion, large

• Condiments

  • 3 tbsp Capers
  • 1/2 cup Green olives

• Baking & Spices

  • 1 Black pepper and fine sea salt, Freshly cracked
  • 2 tbsp Granulated sugar
  • 1 Sprinkle Sea salt, fine

• Oils & Vinegars

  • 3/8 cup Olive oil, Extra Virgin
  • 1 Olive oil, Extra Virgin
  • 1/4 cup Red wine vinegar

Found on warmvanillasugar.com

Ingredients

• 1 large eggplant, cubed
• Sprinkle of fine sea salt
• 1/4 cup + 2 tbsp extra virgin olive oil, divided
• 1 large yellow onion, chopped
• 1/2 cup chopped celery
• 1 (15 oz.) can of diced Italian tomatoes
• 1/2 cup green olives, sliced in half lengthwise
• 3 tbsp capers packed in salt, rinsed
• 1/4 cup red wine vinegar
• 2 tbsp granulated sugar
• Freshly cracked black pepper and fine sea salt, to taste
• Extra virgin olive oil
• Chopped fresh basil

Directions

• Place the cubed eggplant in a colander and toss well with a sprinkle of salt. Let the eggplant sit for about an hour. Do not rinse the eggplant. Preheat the oven to 400 degrees F.
• Place the eggplant on a lined baking sheet. Toss with 2 tablespoons of the olive oil and roast for 25-30 minutes, or until it looks slightly browned and has shrunk in size.
• Meanwhile, in a large pan, sauté the chopped onions in 1/4 cup of olive oil, gently, for about 5 minutes. Add in the celery and 2 tablespoons of water and sauté for another 3 minutes.
• Add the crushed tomatoes and simmer for about 5 minutes. Add the olives, capers, vinegar and sugar and simmer for about 10 minutes. Add the roasted eggplant, stir, and simmer for another 5 minutes.
• Allow dip to sit and marinate for at least one hour (more time is better). You can leave it on the counter or put it in the fridge for later.
• Before serving, add a sprinkle of sea salt, some fresh cracked pepper, and a few glugs of olive oil, if desired.
• Serve at room temperature or warmed with a bit of chopped fresh basil and some crusty bread.