Serve as an Appetizer on Toasted Crostini or as a Side Dish with Meat, Fish, Chicken
1 Large Eggplant (About 2 Lbs.) Peeled and Cut into ½ Chunks
¼ Cup XVOO
2 Large Shallots, Cut in Half Lengthwise and Slice Crosswise
1 Cup Chopped Celery
2 Garlic Cloves, Finely Minced
1 Teaspoon Chopped Fresh Oregano
½ Teaspoon Chopped Fresh Thyme
2 Teaspoon Coarse Sea Salt
1 Teaspoon Freshly Ground Black Pepper
2 Tablespoons Sugar
¼ Cup White Balsamic Vinegar
1 Cup Marinara
12 Large Manzanilla Pimento Stuffed Olives, Coarsely Chopped
½ Cup Chopped Pistachios
½ Cup Golden Raisins
Chopped Italian Parsley to Garnish
In a large sauté pan heat the XVOO over medium heat. Add the shallots, celery and garlic and sauté until softened, about 5 minutes. Add the Eggplant and cook, stirring to be sure all is coated with the oil (add a bit more if you think it is too dry). Add the oregano, thyme, salt and pepper. Cook, stirring often until the Eggplant is softened, about 10 minutes.
Add the sugar, toss to combine and add the vinegar. Bring to a simmer. Add the marinara, olives, pistachios and raisins. Bring to a boil, reduce heat to low and simmer uncovered until caponata is thickened and the Eggplant is softened, 10-15 minutes.
Transfer to a serving bowl and sprinkle with chopped parsley. Serve warm as a bruschetta with toasted crostini or as a side dish with pork chops, roasted chicken or grilled fish.
