Eosinophilic Esophagitis Friendly Classic Eggplant Caponata
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Learn more →Ingredients
6 servings
- 1 large eggplant (about 1 ½ lb), cut into ¾-inch cubes
- 1 tsp kosher salt, plus more to taste
- ⅓ cup olive oil, divided
- 3 stalks celery, thinly sliced
- 1 medium yellow onion, finely diced
- 3 cloves garlic, thinly sliced
- 1 can (14 oz) diced tomatoes
- ⅓ cup green olives, pitted and roughly chopped
- 3 tbsp capers, drained
- 3 tbsp red wine vinegar
- 1 tbsp granulated sugar
- ¼ tsp black pepper
For serving
- ¼ cup fresh basil leaves, torn (optional)
- crusty bread or crackers, for serving (optional)
Can be omittedcrusty bread
Instructions
- 1
Toss the eggplant cubes with 1 tsp kosher salt in a colander and let them drain over the sink for 20 minutes. Pat thoroughly dry with paper towels.
- 2
Heat 3 tbsp of the olive oil in a large skillet over medium-high heat until shimmering. Add the eggplant in a single layer — work in two batches if needed to avoid crowding — and cook, stirring occasionally, until golden brown on most sides and just tender, about 8–10 minutes per batch. Transfer to a plate with a slotted spoon.
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