Eggplant Caponata

1. Prep

Begin by preparing your vegetables. Cut the eggplant into large dice and season lightly with salt to help it release moisture. Slice the garlic, dice the onion, bell pepper, and chop the celery stalk. Chop the Greek olives, oregano, parsley, and mint. Set aside.

2. Saute

Heat a large sauté pan over medium heat. Add the olive oil and allow it to warm up. Add the diced eggplant to the hot oil with a pinch of salt, and cook until it is browned and softened, stirring occasionally. This process will take about 7-10 minutes. Remove the eggplant from the pan and set aside.

3. Add Aromatics

In the same pan, add the garlic, diced onion, bell pepper, and chopped celery with a pinch of salt. Cook until the vegetables are very soft and lightly caramelized, which should take around 15 minutes. This slow cooking process develops the natural sweetness of the vegetables, enhancing the overall flavor of the dish. To the pan with the softened vegetables, add the chopped Greek olives, capers, chili flakes, and chopped oregano. Cook for another 2 minutes, allowing the flavors to meld.

4. Deglaze and Simmer

Deglaze the pan with the dry white wine, scraping up any browned bits from the bottom. Reduce the wine almost completely, which concentrates the flavor and cooks off the alcohol, about 3-5 minutes. Return the browned eggplant to the pan, along with the crushed San Marzano tomatoes. Stir well and let simmer until the mixture thickens a bit, for approximately 10 minutes.

5. Finishing Ingredients

Stir in the red wine vinegar and honey, and cook for an additional 2 minutes. This combination of sweet and sour flavors is characteristic of a traditional caponata. Remove the pan from the heat and stir in the chopped parsley and mint, adjusting the seasoning with salt as needed. The fresh herbs will add a burst of brightness and should be added at the end to preserve their flavors.