Caponata (Eggplant Relish)

• 2 large eggplants, cut into 1/2-inch cubes
• 4 celery stalks, diced
• 1 large onion, chopped
• 1 cup canned tomato puree (or crushed tomatoes)
• 1/2 cup pitted green or Kalamata olives, chopped
• 3 tbsp capers, rinsed
• 1/3 cup white wine vinegar
• 2 tbsp sugar
• 1/3 cup olive oil

Instructions

1. 1

   In a large heavy skillet or Dutch oven, heat the olive oil over medium-high heat. Add the cubed eggplant and fry for about 10-12 minutes until softened and browned. You may need to do this in batches.

2. 2

   Remove the fried eggplant from the pan and set aside.

3. 3

   In the same pan, add the chopped onion and celery. Sauté over medium heat for 5-7 minutes until tender.

4. 4

   Add the tomato puree, chopped olives, and capers. Simmer for 5 minutes.

5. 5

   Return the cooked eggplant to the pan.

6. 6

   Stir in the white wine vinegar and sugar. Simmer gently, uncovered, for another 10-15 minutes until the mixture thickens and the flavors meld.

7. 7

   Season with salt and pepper. Let cool to room temperature before serving. Caponata tastes even better the next day.