CAPONATA: ITALIAN EGGPLANT RELISH

Name: CAPONATA: ITALIAN EGGPLANT RELISH
Prep time: 50 min
Cook time: 50 min
Yield: 8
Ingredients: 2 pounds of eggplant (4 small Italian eggplants or 2 medium globe eggplants) washed and cut into 3/4-inch cubes (skin on); 2 tablespoons kosher salt; 3/4 cup good quality olive oil, divided; 1 large red onion, halved and thinly sliced; 4-5 tender inner stalks of celery, roughly chopped (about 1 cup chopped); 3 large garlic cloves, minced; 2 red bell peppers seeds and ribs removed, cut lengthwise into thin strips; 3 tablespoons tomato paste; 4 ounces pitted green olives, coarsely chopped (about a cup chopped); 1/3 cup yellow raisins; 1/4 cup capers, drained; 6 tablespoons red wine vinegar; 3 tablespoons granulated sugar; Kosher salt, to taste

CAPONATA: ITALIAN EGGPLANT RELISH was pinched from <a href="http://www.panningtheglobe.com/2014/05/31/caponata-sicilian-sweet-sour-eggplant-relish/" target="_blank">www.panningtheglobe.com.</a>

"Sweet & sour eggplant dip - great as an appetizer atop bruschetta or on grilled fish or on pasta...."

INGREDIENTS

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2 pounds of eggplant (4 small Italian eggplants or 2 medium globe eggplants) washed and cut into 3/4-inch cubes (skin on)

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2 tablespoons kosher salt

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3/4 cup good quality olive oil, divided

•

1 large red onion, halved and thinly sliced

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4-5 tender inner stalks of celery, roughly chopped (about 1 cup chopped)

•

3 large garlic cloves, minced

•

2 red bell peppers seeds and ribs removed, cut lengthwise into thin strips

•

3 tablespoons tomato paste

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4 ounces pitted green olives, coarsely chopped (about a cup chopped)

•

1/3 cup yellow raisins

•

1/4 cup capers, drained

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6 tablespoons red wine vinegar

•

3 tablespoons granulated sugar

•

Kosher salt, to taste

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