Sicilian Eggplant Caponata

Photo by Katy Lonergan

from Blue Apron meal delivery service
via Katy Lonergan
serves 4

3 cloves garlic
1 eggplant
1 red bell pepper
1 medium red onion
1 bunch marjoram
6 teaspoons extra-virgin olive oil
2 tablespoons tomato paste
2 tablespoons red wine vinegar
1 tablespoon capers
1 cup water
Salt and pepper, to taste

Peel and thinly slice the garlic. Cut off and discard the eggplant stem; medium dice the eggplant. Cut out and discard the stem, ribs and seeds of the bell pepper; medium dice the bell pepper. Peel and medium dice the red onion; separate the layers. Pick the marjoram leaves off the stems; discard the stems.

In a large sauté pan, heat two teaspoons olive oil on medium-high heat until hot. Add half the eggplant; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned. Transfer to a large, paper towel-lined plate. Repeat with remaining eggplant.

In the pan used to brown the eggplant, heat 2 teaspoons of olive oil on medium heat until hot. Add the garlic, bell pepper, and onion; season with salt and pepper. Cook, stirring occasionally, 6 to 8 minutes, or until soft.

Add the tomato paste to the pan; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until the tomato paste is dark red. Add the browned eggplant, capers, vinegar, half the marjoram, and the water. Cook, stirring occasionally, 7 to 9 minutes, or until thickened. Season with salt and pepper to taste.

Garnish with remaining marjoram and serve!