Eggplant Caponata
by Marc Vetri
summerItalianversatileleftoversstuffing
Yield: 5 cups (about 8 servings)
Ingredients
produce
- 2eggplants(cut into ½-inch cubes)
- ½ mediumfennel bulb(diced)
- ¼ mediumred onion(diced)
- 1 smallgarlic(minced)
- ¼ cupcanned tomatoes(diced, drained)
pantry staple
- ½ cup plus 2 tablespoonscanola oil(divided)
- 2 tablespoonspine nuts(toasted)
- ⅓ cupgolden raisins
- ½ teaspoonsalt
- ⅛ teaspoonblack pepper(freshly ground)
- 1½ teaspoonsred wine vinegar
Instructions
- In a large, heavy skillet heat ¼ cup of the canola oil over medium-high heat until shimmering (but not smoking). Add half the eggplant in a single layer and cook, turning every few minutes, until deep golden brown on all sides, about 15 minutes. Remove from the skillet and drain on paper towels. Add another ¼ cup of oil to the pan and repeat with the remaining eggplant.
- Reduce the heat to medium and add the remaining 2 tablespoons of the oil along with the fennel, onion and garlic. Cook, stirring frequently, until the vegetables become very soft but have not colored, about 10 to 12 minutes. Add the tomatoes and stir to combine, crushing them as you go. Gently fold in the eggplant, pine nuts and raisins, being careful not to break up the eggplant.
- Remove from the heat and stir in the salt, pepper and vinegar. Serve warm or at room temperature or refrigerate in a sealed container for up to 3 days.