Eggplant Caponata is an enticing, flavorful dish perfect for the fall and winter. It has all the flavors we love and the ideal amount of heat.
Here's what you need:
1 medium-sized eggplant, diced into 1-inch cubes
1 tablespoon extra virgin olive oil
1 yellow onion, finely chopped
2 cloves garlic, minced
2 celery ribs, diced
1 medium red bell pepper, seeded and diced
1 Jalapeño, minced
1 15-ounce can of diced tomatoes
3 tablespoons tomato paste
1 tablespoon Agave nectar
1/8 cup capers, rinsed and drained
10 green olives, halved
1/4 cup red wine vinegar
1 teaspoon oregano
pinch of sea salt
pinch of red pepper flakes
Using a pot with a Steamer Basket, steam the eggplant until it is soft, about 10 minutes. Meanwhile, heat the olive oil in a large pot over medium heat. Add the onion, garlic, celery, red bell pepper, and jalapeño. Sauté for 10 to 12 minutes, occasionally stirring until the vegetables are tender. Add the steamed eggplant and sauté for a few minutes longer.
Stir in the rest of the ingredients and bring to a boil. Reduce the heat and simmer uncovered gently for 30 minutes.
Serve hot or cold with your favorite bread!