Eggplant Caponata

 This recipe comes from David Tanis and NYT:  https://cooking.nytimes.com/recipes/1018823-eggplant-caponata?action=click&module=Local%20Search%20Recipe%20Card&pgType=search&rank=1

 

 

 

Ingredients

• Extra-virgin olive oil
• 3 or 4 small eggplants (about 2 pounds), peeled and cut into 1-inch cubes
• Salt and pepper
• 1 onion, chopped
• 4 small celery stalks, chopped (about 1 cup), blanched for 1 minute in boiling salted water, then cooled
• 1 tablespoon tomato paste
• 2 tablespoons capers, rinsed
• 1 cup good-quality green olives, pitted
• Pinch of crushed red pepper
• 1 bay leaf
• 3 tablespoons granulated sugar
• ¼ cup red wine vinegar
• ½ cup dry white wine
• 2 tablespoons chopped parsley 

 

Preparation

1. Put a wide cast-iron pan over medium-high heat. Add 4 tablespoons olive oil to coat surface of pan. When oil is wavy, test by adding a cube of eggplant. It should begin to sizzle and brown immediately. Fill the pan with a single layer of eggplant cubes. Turn eggplant with a spatula or tongs and brown nicely on all sides. Lower heat as necessary to maintain an even temperature; if the pan is too hot, the eggplant will burn.
2. Remove cooked eggplant to a plate and continue to fry remaining eggplant in batches, adding more oil as necessary. Season finished eggplant with salt and pepper. (Alternatively, roast the eggplant on a baking sheet at 400 degrees, lightly drizzled with oil, until cooked and nicely browned, about 20 minutes.)
3. Meanwhile, heat 2 tablespoons oil in a stainless-steel skillet over medium-high heat. Add onions, season lightly with salt and cook, stirring, until softened and lightly colored, about 5 minutes. Stir in blanched celery, tomato paste, capers and olives. Add crushed red pepper, bay leaf, sugar, vinegar and wine. Simmer for 5 minutes.
4. Gently fold in cooked eggplant and simmer 2 or 3 minutes more. Taste cooking juices and adjust salt if necessary. Let mellow for 1 hour at room temperature (or make it a day in advance for fuller flavor). Sprinkle with parsley to serve. The caponata will keep for a week, refrigerated.