Eggplant Caponata (Eggplant Recipe!) lant

Name: Eggplant Caponata (Eggplant Recipe!) lant
Total time: 60 min
Ingredients: 1 Eggplant; Salt; 1 Onion, chopped; 1 Bell pepper, chopped; 2 Celery, thinly sliced; Black pepper; 1 cup Tomato, crushed; 2 tbsp Caper; ¼ cups Green olive, pitted roughly chopped; ¼ cups Raisin; 2 tsp Honey; 1 Bay leaf; ¼ tsp Chili flake, crushed flakes; ¼ cups Red wine vinegar; ¼ cups White wine; 2 tbsp Parsley, chopped; 2 tbsp Mint, chopped

By The Mediterranean Dish · 60 min

Ingredients

Eggplant1
Salt
Onion · chopped1
Bell pepper · chopped1
Celery · thinly sliced2
Black pepper
Tomato · crushed1 cup
Caper2 tbsp
Green olive · pitted roughly chopped¼ cups
Raisin¼ cups
Honey2 tsp
Bay leaf1
Chili flake · crushed flakes¼ tsp
Red wine vinegar¼ cups
White wine¼ cups
Parsley · chopped2 tbsp
Mint · chopped2 tbsp

Instructions

Heat the oven to 400°F.
Sprinkle the eggplant cubes with kosher salt and set them in a colander to sweat for 20 to 30 minutes if you have time. Pat dry with paper towels.
Toss the eggplant cubes on a sheet pan with about 3 tablespoons of extra virgin olive oil. Roast for 25 to 30 minutes until browned.
Heat 2 tablespoons of extra virgin olive oil in a large skillet. Add the yellow onion, red bell pepper and celery, season with a pinch of kosher salt and black pepper, and cook 5 to 7 minutes, stirring often, until softened.
Add the crushed tomatoes, capers, green olives, raisins, honey, bay leaf and red pepper flakes to the skillet. Pour in the red wine vinegar and dry white wine, stir, and simmer on medium-low for 10 minutes.
Stir the roasted eggplant into the sauce and cook 2 to 3 minutes more. Finish with the chopped parsley and mint.

Summarized from The Mediterranean Dish's video. Watch it for the details.

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