Cooking with Chef Bryan - Eggplant Caponata

Indulge in the rich, tangy flavors of our Eggplant Caponata, a delightful Mediterranean dish perfect for any meal. This vibrant recipe combines eggplant, bell peppers, tomatoes, and olives, making it a nutritious and mouth-watering choice for your table.

INGREDIENTS

1 large eggplant, diced

1 red bell pepper, diced

1 yellow bell pepper, diced

1 medium onion, chopped

2 celery stalks, chopped

3 cloves garlic, minced

2 medium tomatoes, chopped

1/4 cup green olives, sliced

2 tbsp capers, drained

1/4 cup red wine vinegar

2 tbsp sugar

1/4 cup olive oil

Salt and pepper to taste

Fresh basil leaves, chopped (for garnish)

INSTRUCTIONS

1) Place the diced eggplant in a colander and sprinkle with salt. Let it sit for 30 minutes to draw out any bitterness. Rinse and pat dry.

2) In a large skillet or saucepan, heat the olive oil over medium heat. Add the onion and celery and sauté until they begin to soften, about 5 minutes. Add the bell peppers and cook for another 5 minutes until they start to soften. Add the garlic and cook for 1 minute until fragrant.

3) Add the diced eggplant to the skillet and cook, stirring occasionally, until it begins to soften and brown, about 10 minutes.

4) Stir in the chopped tomatoes, olives, and capers. Cook for another 5 minutes until the tomatoes start to break down.

5) Add the red wine vinegar and sugar, stirring to combine. Let the mixture simmer for 10-15 minutes, stirring occasionally, until the vegetables are tender and the flavors have melded together.

6) Season with salt and pepper to taste.

7) Remove from heat and let the caponata cool to room temperature. It can also be served warm if preferred.

8) Garnish with fresh basil leaves before serving.