Caponata
Ingredients
Instructions
  1. Half onions, peppers crosswise and slice thin lengthwise. Slice garlic and celery thinly. Cute eggplant into 1/2 inch cubes
  2. In a large, deep skillet, combine 1/4 cup of the olive oil with the onions and a pinch of salt
  3. Cook over low heat, stirring occasionally, until soft and translucent. About 5 minutes.
  4. Add peppers with another pinch of salt, cover and cook until softened, about 5 minutes
  5. Add garlic and cook just until fragrant, about 2 minutes
  6. Add tomatoes, parsley stems and thyme sprigs
  7. Cover and simmer gently, stirring from time to time, until the onions and peppers are tender, about 15 minutes
  8. Meanwhile, in another skillet, heat 2 tablespoons of the oil
  9. Add the celery ribs and leaves and cook over moderate heat, stirring occasionally, until beginning to soften, about 8 minutes
  10. Transfer the celery to a bowl, season lightly with salt and stir in the thyme leaves
  11. In the same skillet, heat the remaining 1/2 cup olive oil
  12. Add the eggplant and cook over moderate heat, tossing occasionally, until lightly browned, about 8 minutes
  13. Transfer the eggplant and the celery to the skillet with the tomatoes, peppers and onions. Season with salt.
  14. Cover and simmer gently until all the vegetables are soft, about 20 minutes
  15. Meanwhile, in a small bowl, combine the vinegar and sugar; stir to dissolve the sugar
  16. Add the vinegar mixture, capers and olives to the vegetables and simmer over low heat to blend the flavors, 1-2 minutes
  17. Season with salt and black pepper
  18. Discard the parsley stems and thyme sprigs and transfer the caponata to a large serving bowl to cool
  19. Serve warm or at room temperature but not chilled
Recipe Notes

Can be refrigerated for up to 2 days