Sweet-and-Sour Eggplant Recipe

Posted by

Rate It!

Add your photo!

Count

Calories

Minutes

Comments Print recipe

Ingredients:

Serving

2 lb eggplant (preferably small but not asian )
2 tbsp plus 1 tsp coarse sea salt ( preferably sicilian)
2 1/4 to 2 1/2 cups olive oil
11 garlic cloves (from 2 heads), chopped
2 tbsp tomato paste ( preferably from a tube)
1 (28-oz) can whole italian tomatoes, finely chopped and juice reserved
5 celery ribs, cut into 1/2-inch pieces
1 large onion, chopped
1 large red or yellow bell pepper , cut into 1/2-inch pieces
1 cup large green sicilian olives (6 oz), pitted and cut into 1/4-inch pieces
1/4 cup drained bottled capers, rinsed
1/3 cup red-wine vinegar
1/4 cup sugar
1/2 tsp black pepper
1/4 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh basil

Directions:

Cut eggplant into 1/2-inch cubes and transfer to a colander. Toss with 2 tablespoons sea salt. Let drain 1 hour.
While eggplant drains, heat 2 tablespoons oil in a 4- to 5-quart heavy pot over moderately high heat until hot but not smoking, then sauté three fourths of garlic, stirring, until golden, about 1 minute. Add tomato paste and cook, stirring, 1 minute. Add tomatoes with their juice, then reduce heat and simmer, uncovered, stirring occasionally, until thickened, 20 to 25 minutes.
Bring 3 cups salted water to a boil in a 1- to 1 1/2-quart saucepan, then cook celery until tender, 5 to 7 minutes. Drain in a colander and rinse under cold water to stop cooking.
Gently squeeze eggplant to remove excess moisture and pat dry. Heat 1/4 inch oil (about 2 cups) in a 12-inch heavy skillet over moderately high heat until it registers 360°F on thermometer, then fry eggplant in 4 batches, stirring and turning constantly with a slotted spoon, until browned and tender, 3 to 5 minutes per batch. (Return oil to 360°F between batches.) Transfer to paper towels.
Pour off all but 2 tablespoons oil from skillet, then reduce heat to moderate and cook onion, bell pepper, and remaining garlic, stirring occasionally, until golden, about 10 minutes. Add tomato sauce, eggplant, celery, olives, capers, vinegar, sugar, pepper, and remaining teaspoon sea salt and simmer, uncovered, stirring occasionally, 15 minutes. Cool to room temperature, uncovered, then chill, covered, at least 8 hours.
Just before serving, stir in parsley and basil. Serve cold or at room temperature.
Cooks' notes: If your sea salt is very granular and pebblelike, crush it using the flat side of a large heavy knife or the bottom of a heavy skillet. To take the temperature of a shallow amount of oil, put bulb in skillet and turn thermometer facedown, resting other end against rim of skillet. Check temperature frequently. Caponata can be chilled up to 1 week.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	5768.86 Kcal (24153 kJ)
Calories from fat	5146.07 Kcal
		% Daily Value*
Total Fat	571.79g	880%
Sodium	18179.28mg	757%
Potassium	3946.34mg	84%
Total Carbs	146.42g	49%
Sugars	87.7g	351%
Dietary Fiber	42.2g	169%
Protein	18.75g	37%
Vitamin C	201.1mg	335%
Vitamin A	3mg	99%
Iron	53.8mg	299%
Calcium	388mg	39%

Amount Per 100 g
Calories	226.29 Kcal (947 kJ)
Calories from fat	201.86 Kcal
		% Daily Value*
Total Fat	22.43g	880%
Sodium	713.09mg	757%
Potassium	154.8mg	84%
Total Carbs	5.74g	49%
Sugars	3.44g	351%
Dietary Fiber	1.66g	169%
Protein	0.74g	37%
Vitamin C	7.9mg	335%
Vitamin A	0.1mg	99%
Iron	2.1mg	299%
Calcium	15.2mg	39%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Eggplant Pasta

Eggplant, Salt , for purging, Olive oil, Garlic, minced and 6 more..
Bruschetta with Caponata

Olive oil, Dice unpeeled eggplant (about 1-1/4 lb) and 12 more..
Eggplant Spaghetti

Eggplant,peeled and cut in small cubes, Salt, Olive oil and 7 more..
Italian Sausage Spaghetti Sauce

Olive oil and 18 more..
Grilled Gazpacho Salad With Shrimp

Olive oil , divided througout recipe and 15 more..
Diced Eggplant (Aubergine) Salad

Eggplant (firm ), Salt, Olive oil, divided and 8 more..
Chef Bevski's Greek Salad

Olive oil, Red wine vinegar, Chopped fresh dill and 11 more..
Eggplant Pilaf

Eggplant, Salt, Olive oil, Pine nuts, Brown rice, Tomatoes and 7 more..