Name: Baby Eggplant Sicilian Caponata
Prep time: 25 min
Cook time: 25 min
Yield: 4
Ingredients: 2 Pure Flavor ® Baby Eggplants, peeled and cut into half-inch cubes; 12 oz Pure Flavor ® Mini San Marzano Tomatoes; 2 ¼ tbsp finely chopped celery; ⅛ onion, finely chopped; ⅛ garlic clove, minced; 1 ½ green olives, pitted and coarsely chopped; ½ tsp drained capers; ⅛ tsp minced basil; ¾ teaspoon balsamic vinegar; 1 cup tomato sauce; 1 cup chopped parsley; ½ cup olive oil

Recipe Rating

Preparation

25 minutes

Cook Time

25 minutes

Serves

Cooking Level

Easy

Ingredients

2 Pure Flavor^® Baby Eggplants, peeled and cut into half-inch cubes
12 oz Pure Flavor^® Mini San Marzano Tomatoes
2 ¼ tbsp finely chopped celery
⅛ onion, finely chopped
⅛ garlic clove, minced
1 ½ green olives, pitted and coarsely chopped
½ tsp drained capers
⅛ tsp minced basil
¾ teaspoon balsamic vinegar
1 cup tomato sauce
1 cup chopped parsley
½ cup olive oil

Directions

Step 1

Heat half the olive oil in a large pan over medium heat. Add celery; cook, stirring often, until translucent. Add onion and garlic; do not let the garlic char. Cook for about 5 minutes or until onion become translucent. Remove ingredients from pan and set aside.

Step 2

Heat remaining 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 sauce and basil. Cook on a low to medium heat until eggplants absorb the sauce and ingredients are tender – about 8-10 minutes.

Step 3

Season caponata with remaining ingredients, to taste. Top with chopped parsley and serve!

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Baby Eggplant Sicilian Caponata