Eggplant Relish aka Caponata | Frankie Celenza

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier with a higher smoke point.

green olives

🥗Healthier: kalamata olives

💰Cheaper: black olives

Black olives are often less expensive and still flavorful.

balsamic vinegar

🥗Healthier: red wine vinegar

💰Cheaper: apple cider vinegar

Apple cider vinegar is a cost-effective alternative with a similar acidity.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Agave syrup can be a more affordable sweetener.

Heat a generous amount of olive oil in a pan until it's hot and shimmering.

Cut the eggplants and sprinkle with coarse salt to draw out moisture.

Once the olive oil is hot, add the eggplants and fry until they start to brown and the moisture is mostly gone.

Remove the eggplants from the pan and set aside.

Add diced onion, bell pepper, and celery to the pan; season with a little salt and cook until they start to soften and get some color.

Add capers, green olives, minced garlic, and black pepper to the softened vegetables; mix well.

Stir in balsamic vinegar and a bit of red wine vinegar for acidity.

Add tomato paste and sugar; mix well and be cautious as sugar can burn.

Finally, add chopped tomatoes and return the eggplants to the pan; let everything cook together until flavors meld.

Optionally, add lemon zest for extra flavor.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary