Eggplant Caponata - Chef's Mandala
Today Eggplant Caponata is often considered a side dish but in the past it was the whole center-of-the-plate enchilada--like French ratatouille, a hearty vegetable stew. In fact they're very...
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Ingredients
- 4 Sicilian eggplant
- 3 Tbsp extra virgin olive oil (extra virgin)
- 1 stalk celery diced small
- 1 small onion (red) diced
- 4 garlic (cloves)
- 1 Tbsp tomato (paste)
- 1/4 cup red wine
- 1/4 cup cerignola olives sliced
- 1 Tbsp capers drained
- 8 tomato (plum)
- 1 cup tomato (semi-dry)
- 1/3 cup chopped parsley (fresh)
- 1/2 cup balsamic vinegar (dark)
- 1 Tbsp sugar (brown / cane)
- 1 tsp salt (kosher)
- 1 tsp black pepper (fine)
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