Eggplant Caponata

Ingredients

• .5 pound of Eggplant
• .5 pound of Onions, chopped
• 3 Garlic clove, minced
• .25 teaspoon of Table salt
• .2 pound of Canned olives, pitted and chopped Mediterranean mixed
• 1 tablespoon of Capers
• .25 cup of Red wine vinegar
• 2 pounds of Tomatoes, chopped plum tomatoes
• .25 teaspoon of Dried thyme
• 0.25 teaspoon of Dried oregano
• 2.5 tablespoons of Extra virgin olive oil (EVO)
• 1 teaspoon of Tomato paste
• 2 teaspoons of Raw brown sugar

Directions

• Prep the eggplant according to the salting method described below. After dabbing away the bitter juices, cut into 3/4″ cubes. Set aside. In a large saute pan with lid, heat the olive oil over medium heat. When pan is hot, add onions and saute for about 8 minutes, stirring occasionally. You may put the lid on to speed the process.
• Add eggplant to the pan. Saute for about ten minutes, stirring occasionally, with the lid on to steam and cook the eggplant faster.
• If the bottom is sticking, lower the heat a little bit. Add tomatoes, tomato paste, and garlic. Salt generously. Stir and saute for another 10 minutes.
• Add olives, capers, herbs, sugar, and red wine and stir together. Lower the heat to “low” and cook, covered, for another 10-12 minutes.
• Check to see if all eggplant pieces are cooked through and soft–some pieces will have smashed, and others will still be in cube shape. Cook until all pieces are soft, then take off the heat. Chill completely–I take it to room temperature and then put in the fridge. The longer it sits, the better it will taste, but once it’s completely cool it’s ready to eat. 

Note

Always salt the eggplant to get the bitterness out. Slice the eggplant into 3/4″ rounds and lay them on couple of plates, then generously salt them. After 15 minutes or so, dab the “sweat” from the eggplant with a paper towel. -Always add the vinegar after the garlic has been cooked for at least 3 minutes. When raw garlic meets high acid, it turns blue. -Always chill completely before enjoying.