Sweet and Sour Eggplant (Aubergine) ( Agrodolce) |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Don't forget to allow an extra 30-minutes to salt and rinse the eggplant. Ingredients:
1 1/4 lbs eggplants, cut into 3/4 inch cubes |
kosher salt |
4 tablespoons olive oil |
3 celery ribs, cut into 1/4 inch strips |
1 red pepper, cut into 1/2 inch dice |
1/2 red onion, peeled and cut into 1/2 inch dice |
2 tablespoons capers |
2 tablespoons pine nuts, toasted |
1/2 cup white wine vinegar |
3 1/2 tablespoons sugar |
salt and pepper, to taste |
Directions:
1. In a colander over a bowl, combine the eggplant with enough kosher salt to coat evenly.
2. Let the eggplant sit for 30 minutes then rinse in cold water and wring out any excess moisture with your hands; pat dry.
3. Heat 3 tablespoons of olive oil in a medium saucepan over high heat.
4. Add the eggplant and brown on all sides; remove from the heat and drain on paper towels.
5. Add the remaining olive oil to the pot and then add the celery, red pepper and red onion.
6. Sauté for several minutes, allowing the vegetables to soften and brown a little.
7. Add the eggplant, capers, pine nuts, white wine vinegar, sugar and salt and pepper.
8. Bring to a boil, reduce to a simmer, and cook, partially covered, for 10 minutes until the vegetables have cooked through and the liquid reduced.
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