My Lime Green Kitchen

Caponata
1/4 c. olive oil (or more)
1/2 cup black olives, pitted and chopped
2 – 3 medium eggplants
4 ribs celery, finely chopped
1 onion, chopped
1/4 cup parsley
2 cloves garlic, minced
1/4 cup red wine vinegar or balsamic vinegar
2 large tomatoes, diced
Salt
Pepper
Peel and slice eggplant into 1/2″ slices.  OK . . I used 4 eggplants but we also ate some of it on sandwiches for lunch.

Salt heavily on both sides. Place in colander and allow salt to drain some of the liquid from the eggplant.

Rinse and pat very dry with paper towels.

Heat oil in large non-stick skillet over medium high heat. Add more olive oil as needed.  The eggplant really drinks it up.  Add eggplant and cook until golden brown.

Almost burnt is the best way for us.  It’s so good . . another reason I cooked 4 eggplant!   See that piece on the fork . . it never made it to the salad!  Yum!

See the olive oil that’s draining out of the eggplant?  Olive oil is good for you so don’t worry too much about it but I scoop that out and use it to saute the onions, celery and garlic.

Cook for 10 minutes or until soft, as soft as you want — we like ours a bit crunchy.

Stir onions, celery, garlic into eggplant.  Add chopped tomatoes, parsley, olive oil and as much vinegar as you like.  Salt and pepper to taste.

Refrigerate til ready to serve.

We serve this as a salad but we also make sandwiches with it.

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