Caponata (Eggplant Appetizer) Recipe

1 1/2 lbs. eggplant, unpeeled & sliced into 3/4 cubes.
4 pcs. Medium sweet red peppers, sliced in 3/4-inch squares (about 2 1/2 cups)
3 tbsps. Capers (pick the smallest size)
8 pcs. Medium ripe Italian tomatoes pureed to make 2 cups of puree
1 tbsp. kosher salt
1/4 cup of black olives, Pitted & sliced
1/2 cup of Olive oil
1 cup onion, diced coarsely
1/4 cup of Red wine vinegar
2 tbsps. Sugar
1 cup coarsely diced celery
1/2 tsp. garlic, minced
Pepper & salt to taste

Sprinkle kosher salt on the cubed eggplants and blend them together well. Drain using a colander for half an hour and dry them out using paper towels. Oven should be preheated to a temperature of 375′ F.

On a 12-inch skillet, heat the olive oil then saute the celery, peppers & onion on medium high flame for about 5 mins. and constantly stirring it as well. Add in eggplant cubes then mix them well for about 5 mins. more.

Next, add in garlic, sugar, wine vinegar and tomato puree and continue to stir it for about 2 mins. more.

On a baking dish or skillet (if ovenproof), bake caponata without a cover for about 20 mins. Then, add in capers & olives then make sure to stir it well. Bake for 15 mins. more or just until all of the liquid evaporates.

Allow caponata to cool then season it with some pepper and salt to your liking. Place inside the refrigerator, covered for 1 whole day prior to serving them up.

Caponata can keep for about 1 week inside the refrigerator or it can be frozen for up to 6 months.