Sweet and Sour Eggplant (Aubergine) ( Agrodolce)

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READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a colander over a bowl, combine the eggplant with enough kosher salt to coat evenly.
  • Let the eggplant sit for 30 minutes then rinse in cold water and wring out any excess moisture with your hands; pat dry.
  • Heat 3 tablespoons of olive oil in a medium saucepan over high heat.
  • Add the eggplant and brown on all sides; remove from the heat and drain on paper towels.
  • Add the remaining olive oil to the pot and then add the celery, red pepper and red onion.
  • Sauté for several minutes, allowing the vegetables to soften and brown a little.
  • Add the eggplant, capers, pine nuts, white wine vinegar, sugar and salt and pepper.
  • 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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