I love this caponata! It has all my favorites in it: eggplant, olives, artichokes, and is so flavorful and healthy! Dig into it with some flatbread crackers. It’s easy to drop the olives or artichokes or add 3 tablespoons of capers if you would like. Keep this refrigerated in a sealed container and it will last you a few days.
1 eggplant, peeled and diced into 1/2 inch cubes
1/4 cup extra virgin olive oil
2 tablespoons olive oil
1 celery rib, thinly sliced
1 onion, finely diced
1/3 cup chopped green olives
1/3 cuo chopped artichoke hearts (canned or frozen and thawed)
1/2 cup water
3 tablespoons Balsamic vinegar
2 1/2 tablespoons tomato paste
1 teaspoon agave nectar
1/8 teaspoon freshly ground black pepper
Salt to taste if needed
Cook the eggplant in the 1/4 cup olive oil in a large saute pan over medium heat. Cook for about 10 minutes, turning occasionally, until the eggplant browns.
Place the eggplant aside in a bowl and add the 2 tablespoons of oil to the pan.
Saute the celery and onion until light brown.
Return the eggplant to the pan and add in all the rest of the ingredients.
Stir to combine thoroughly and keep cooking about 10 minutes.
Place in a large bowl and chill for several hours prior to serving.