Tomato and Eggplant Caponata

7 steps · 45 min total

1. 01

   Salt the Eggplant

   Place the eggplant cubes in a strainer and sprinkle generously with 2 teaspoons of sea salt.
2. 02

   Rinse Eggplant

   Let the eggplant stand for 1 hour to draw out excess moisture. Rinse it thoroughly under cold water, then pat completely dry with a clean tea towel. Set aside.
3. 03

   Sauté Aromatics and Simmer

   Heat 1 tablespoon of olive oil in a medium heavy-bottomed saucepan over medium heat. Once the oil is shimmering, add the chopped onion, celery, and minced garlic. Sauté for 5 to 10 minutes, stirring occasionally, until the vegetables are tender and the onion is translucent.

   Stir in the diced tomatoes, jalapeños, ground cumin, curry powder, and cayenne. Let this mixture simmer for a few minutes, stirring often, until the tomatoes start to break down and release their juices.

   Next, add the balsamic vinegar, capers, kalamata olives, and brown sugar (if you're using it). Continue to simmer for another 5 to 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.

4. 04

   Cook the Eggplant

   In a separate frying pan, heat the remaining 1 tablespoon of olive oil over medium heat. When the oil is hot, toss in the dried eggplant cubes and stir for 5 minutes, or until they are lightly browned and softened.
5. 05

   Combine and Simmer

   Add the cooked eggplant to the simmering tomato mixture in the saucepan. Continue to simmer for another 10 minutes, then taste for seasoning. Add the remaining 1/2 teaspoon sea salt and ground pepper to your liking.
6. 06

   Cool Caponata

   Remove the caponata from the heat and let it cool completely to room temperature. The flavors will continue to develop and deepen as it cools.
7. 07

   Serve with Parsley

   Just before serving, stir in the fresh parsley. This caponata is good with flatbreads or toasted pitas.