Sicilian Eggplant Relish Caponata

Course Appetizers Total Time Under 4h

Ingredients in this Recipe

1/3 cup (75 mL) olive oil
2 cups (500 mL) passata (puréed, sieved tomatoes) or canned Italian plum tomatoes, drained and chopped
2 medium onions, thinly sliced
2 tbsp (25 mL) currants, soaked in hot water for 15 minutes, drained and patted dry
2 tbsp (25 mL) granulated sugar
2 tbsp (25 mL) pine nuts, lightly toasted
2 tbsp (25 mL) salt
3 lbs (1.5 kg) eggplant, trimmed and cut into 1 inch (2.5 cm) cubes
3 tbsp (45 mL) capers (preferably salt packed, rinsed)
4 cloves garlic, minced
4 stalks celery, trimmed, cut diagonally into ½ inch (1 cm) pieces, blanched
Salt and freshly ground black pepper
¼ cup (50 mL) balsamic vinegar
½ cup (125 mL) black olives, pitted and roughly chopped
½ cup (125 mL) large green olives, pitted and roughly chopped
½ cup (125 mL) roughly chopped basil
½ cup (125 mL) roughly chopped mint

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