Sweet and Sour Eggplant (Aubergine) ( Agrodolce)

"Don't forget to allow an extra 30-minutes to salt and rinse the eggplant."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
1hr
Ingredients:
11
Serves:
6
Advertisement

ingredients

Advertisement

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.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

Greetings everyone! My name is Mary and I am a native Floridian. I live in Central Florida with my wonderful husband of 13+ years. I enjoy cooking simple dishes with simple ingredients.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes