Eggplant Caponata

Ingredients

• eggplant (1 large)
• salt (0 )
• olive oil (0.25 cup)
• celery (1 cup)
• onion (1 medium)
• garlic (1 clove)
• canned plum tomatoes (1.5 cups)
• green olives (12 )
• capers (1.5 tablespoons)
• tomato paste (1 tablespoon)
• fresh oregano (1 teaspoon)
• red wine vinegar (2 tablespoons)
• white sugar (2 teaspoons)
• salt (1 teaspoon)
• ground black pepper (0 )
• fresh parsley (2 teaspoons)

Instructions

1. Toss eggplant with salt and place in a colander set over a bowl. Let sit, about 30 minutes. Rinse and pat dry.
2. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add celery; cook, stirring often, until softened, about 3 to 4 minutes. Add onion and garlic; cook and stir until onion is soft and lightly golden, about 4 to 5 minutes. Transfer the mixture to a bowl using a slotted spoon.
3. Heat remaining 2 tablespoons olive oil in the skillet. Add eggplant and cook, stirring constantly, until lightly browned, 5 minutes.
4. Stir in celery mixture, tomatoes, olives, capers, tomato paste, and oregano. Bring to a boil; reduce heat to low and simmer uncovered until caponata is thickened, about 15 minutes.
5. Season caponata with vinegar, sugar, salt, and black pepper. Transfer to a serving bowl and garnish with parsley.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 54
• fat: 4 g
• sats: 1 g
• carbs: 5 g
• fibre: 2 g
• protein: 1 g
• salt: 0.3 g