Eggplant Caponata (Sicilian Version)

Delicious relish or appetizer that can be served hot or cold! Serve with toasted crusty bread.

Step: 1

Toss eggplant with salt and place in a colander set over a bowl. Let sit, about 30 minutes. Rinse and pat dry.

Step: 2

Heat 2 tablespoons olive oil in a large skillet over medium heat. Add celery; cook, stirring often, until softened, about 4 minutes. Add onion and garlic; cook and stir until onion is soft and lightly golden, about 5 minutes. Transfer mixture to a bowl using a slotted spoon.

Step: 3

Heat remaining 2 tablespoons olive oil in the skillet. Add eggplant and cook, stirring constantly, until lightly browned, 5 to 7 minutes. Stir in celery mixture, tomatoes, olives, capers, tomato paste, and oregano. Bring to a boil; reduce heat to low and simmer uncovered until caponata is thickened, about 15 minutes.

Step: 4

Season caponata with vinegar, sugar, salt, and black pepper. Transfer to a serving bowl and garnish with parsley.

Per Serving: 54 calories; protein 0.9g; carbohydrates 4.9g; fat 3.9g; sodium 297mg.

Tasty and not difficult to make , these snack work for any meeting or gathering . When throwing a get-together , big or small , you should don’t forget the appetizers . We’ve gathered of our best snacks recipes that are sure to impress your guests. From lips to spreads and everything in between, you’re sure to find the perfect snacks for any gathering .

For your holiday party, be sure to make the Cranberry roll of balls . If you’re cracked for time, the Instant Classic Cheese Tray is your go-to .