Stewed Eggplants Caponata

Cut the eggplants into cubes with sides about 2-3 cm. After cutting the cubes, you can sprinkle them with salt, mix, let them sit for about 15 minutes (water droplets will appear), rinse, and lightly squeeze. Take a handful and lightly squeeze. Pat dry with paper towels. This is not necessary, but it is done to ensure that the vegetable absorbs less oil during frying. Cut the onions and celery stalks into the same-sized cubes (the celery can also be sliced ​​into wedges). Peel and chop the garlic.

Add 3 tbsp of vegetable oil to a preheated skillet. Fry the eggplants on all sides until slightly golden. Transfer to a bowl.

In the same skillet, add another spoon of oil and fry the onion and celery. Cook for about 4 minutes on medium heat, then add the minced garlic and mix.

Return the eggplants to the skillet and add a jar of crushed tomatoes with juice. Alternatively, you can use fresh tomatoes, about 3-4 larger ones. In this case, you will need to remove the skin and dice them. Simmer on low heat for 15 minutes with the lid on, stirring occasionally.

Now it's time to season the dish and add all the remaining ingredients, except the herbs. Continue cooking without the lid for another 10 minutes. By the way, I had some olives stuffed with peppers on hand. You don't necessarily need these exact olives, but they will enhance the taste. You can also use regular pitted olives.

At the very end of cooking, add the herbs, mix well, and serve. Stewed Caponata Eggplants go deliciously with black bread or ciabatta. Let's talk about tastes. Don't like olives? Can't handle the taste of capers (as they have a distinct flavor)? Then this dish is definitely not for you. No capers? You can exclude them, no need for a replacement. However, you can choose the type of herbs you prefer. I personally love parsley the most. You can also try oregano. Basil works well too. Enjoy your meal!