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Sicilian Eggplant Caponata
Sicilian Eggplant Caponata
(Caponata di Melanzane Siciliana)
 
 
Ingredients:

3 cups extra virgin olive oil
2 lbs eggplant, cut into 1-inch cubes
1 large yellow onion, chopped
1 rib celery, roughly chopped
Kosher salt
Freshly ground black pepper, to taste
3 tbsp tomato paste, thinned with 1/4 cup water
1 cup crushed canned tomatoes
6 oz green olives, pitted and roughly chopped
1/2 cup white wine vinegar
1/2 cup golden raisins
1/4 cup salt-packed capers, rinsed and drained
3 tbsp sugar
2 tbsp finely grated unsweetened chocolate
1/2 cup finely shredded basil
2 tbsp pine nuts 

Directions:

Heat olive oil in a 12-inch skillet over medium-high heat.

Working in batches, add eggplant and fry, tossing occasionally, until browned, 3-4 minutes.

Using a slotted spoon, transfer eggplant to a large bowl.

Set aside.

Pour off all but 1/4 cup olive oil, and reserve for another use.

Return skillet to heat.

Add onions and celery, and season with salt and pepper.

Cook, stirring often, until beginning to brown, about 10 minutes.

Reduce heat to medium, and add tomato paste and cook, stirring, until caramelized and almost evaporated, 1-2 minutes.

Add crushed tomatoes and continue cooking for another 10 minutes.

Stir in olives, vinegar, raisins, capers, sugar, and chocolate, and cook, stirring occasionally, until thickened, about 15 minutes.

Transfer to bowl with eggplant, along with basil and pine nuts, and mix together.

Season with salt and pepper, and let cool to room temperature before serving. Serves 6-8.

That's it!
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