Gusto
Gusto

Sweet and Sour Eggplant Salad

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  • Serves:

    6

Ingredients

  • 2 lbs (900 g) eggplant, cut in large chunks
  • ½ cup (120 ml) olive oil
  • 1 celery stalk, chopped
  • 1 onion, thinly sliced
  • 1 clove garlic, finely chopped
  • 3 ripe tomatoes, peeled and diced
  • 1 tbsp (15 ml) sugar
  • ½ cup (120 ml) balsamic vinegar
  • 1 tbsp (15 ml) pine nuts, toasted
  • ½ cup (120 ml) pitted green olives
  • 2 tbsp (30 ml) capers
  • salt and pepper, to taste
  • fresh basil leaves, to garnish

Directions

  1. Heat half the oil in a large skillet over medium-high heat.
  2. Add the eggplant and cook, flipping occasionally, for 6-8 minutes, or until golden brown on all sides.
  3. Remove the eggplant from the pan.
  4. In the same pan, heat the remaining olive oil over medium-low heat.
  5. Add celery, onion, garlic and tomatoes and cook for 12-15 minutes, until it resembles a thick sauce.
  6. Season with salt and pepper.
  7. Add sugar, vinegar, olives and capers and cook for 2-3 minutes.
  8. Add the eggplant and cook for another 3-4 minutes.
  9. Serve the caponata hot, and garnish with pine nuts and basil leaves.
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SHARE THIS
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    WhatsApp
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