Caponata with Chives
1 large eggplant, peeled and chopped (about 4 cups)
1. Place chopped eggplant in a colander and sprinkle with salt. Set aside to drain on a plate or in the sink, for about 1 hour.
2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, chopped
2 ribs celery, chopped
2 roma tomatoes, chopped
1 tablespoon balsamic or red wine vinegar
1/2 cup chopped chives
2. In a large skillet over medium high heat, sauté onion in oil, stirring frequently, until golden, about 8 minutes. Add garlic and celery and sauté for 2 minutes more.
3. With hands, squeeze moisture from chopped eggplant and add to the skillet. Cook, stirring frequently, until eggplant is tender, about 10 minutes. Remove from heat and let cool to room temperature.
4. Stir in tomatoes, vinegar, and chives. Serve chilled or at room temperature.
Makes about 2 cups.
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