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When eggplant is prepared right, it can be amazing, and this version of caponata is definitely done right. A trick to making this eggplant and tomato classic is to cook it until all the flavors marry together.
What You'll Need
- 2 tablespoons olive or vegetable oil
- 1 large (1-1/2 pound) eggplant, chopped
- 1 medium-sized onion, chopped (about 1 cup)
- 2 tablespoons garlic powder
- 1/2 teaspoon salt
- 1/2 cup green olives, pitted and coarsely chopped
- 3 celery stalks, chopped
- 1 (8-ounce) can tomato sauce
- 1/4 cup white vinegar
- 1/3 cup packed brown sugar
- 2 or 3 dashes hot pepper sauce
What to Do
- In a large saucepan, heat the oil over medium-high heat and add the eggplant, onion, garlic powder, and salt; saute for about 5 minutes, until the eggplant begins to soften, stirring occasionally.
- Stir in the remaining ingredients and continue cooking for 30 more minutes, until the vegetables are cooked well and begin to get mushy. Serve warm, or let cool then store covered in the refrigerator for a few days before serving (see Notes).
If your eggplant is bitter, you may want to add an additional 1 to 2 tablespoons of brown sugar while it's cooking. And I like to make this in advance, since that allows the flavors to blend well and the taste to become really rich.
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