Chop celery into ¼ inch (.6cm) slices and add to a pot of boiling water for 3 minutes till tender. Drain and set aside. Prepare eggplant, wash, chop into bite sized pieces and add to a colander. Add kosher salt and let sit for 30 mins to remove water. Rinse with water and dry eggplant on a paper towel.
While the eggplant is draining, add the onions to a large skillet with 4 tablespoons (60ml) of olive oil. Sauté for 8-10 minutes until translucent. Next, add the celery, tomatoes, olives, capers and raisins. Add sugar and red wine vinegar to the vegetables and stir to mix. Bring to a boil and reduce heat to simmer until the tomatoes have softened.
In a large skillet add 1 cup (240ml) of vegetable oil and set temperature to medium-high heat. Add eggplant to hot oil and cook for approximately 10 minutes till tender and golden brown on all sides. Remove and place on a paper towel to remove excess oil and sprinkle with sea salt. Add the eggplant to the pan of vegetables and stir to mix. Cook for 4-5 minutes to let flavours meld and remove from heat. Let cool and serve at room temperature.
Caponata can be stored in mason jars and refrigerated for up to 3-4 weeks. Flavor improves with time. Serve on pasta, fish or crostini.
Chef Note: If Caponata has too much liquid, continue to simmer until reduced.
Chop celery into ¼ inch (.6cm) slices and add to a pot of boiling water for 3 minutes till tender. Drain and set aside. Prepare eggplant, wash, chop into bite sized pieces and add to a colander. Add kosher salt and let sit for 30 mins to remove water. Rinse with water and dry eggplant on a paper towel.
While the eggplant is draining, add the onions to a large skillet with 4 tablespoons (60ml) of olive oil. Sauté for 8-10 minutes until translucent. Next, add the celery, tomatoes, olives, capers and raisins. Add sugar and red wine vinegar to the vegetables and stir to mix. Bring to a boil and reduce heat to simmer until the tomatoes have softened.
In a large skillet add 1 cup (240ml) of vegetable oil and set temperature to medium-high heat. Add eggplant to hot oil and cook for approximately 10 minutes till tender and golden brown on all sides. Remove and place on a paper towel to remove excess oil and sprinkle with sea salt. Add the eggplant to the pan of vegetables and stir to mix. Cook for 4-5 minutes to let flavours meld and remove from heat. Let cool and serve at room temperature.
Caponata can be stored in mason jars and refrigerated for up to 3-4 weeks. Flavor improves with time. Serve on pasta, fish or crostini.
Chef Note: If Caponata has too much liquid, continue to simmer until reduced.
