This scrumptious eggplant dip comes alive with flavor from Pearls Specialties Castelvetrano Olives. The vinegar and sugar create the signature Italian agrodolce flavor that is so craveable.
Recipe and image attributed by Chef Jamie Gwen
Ingredients
- 1 1/2 pounds eggplant, about 1 large globe eggplant or 2 medium eggplants,
- 4 tablespoons extra-virgin olive oil
- 1 small sweet yellow onion, diced
- 3 large garlic cloves, minced
- One 14-ounce can diced tomatoes in puree
- 3 tablespoons capers, rinsed and drained
- 1/2 cup Pearls Castelvetrano Olives, halved
- 2 tablespoons granulated sugar
- 2 tablespoons red wine vinegar
- Salt and freshly ground pepper
Cooking Instructions
- Preheat the oven to 425°F and line a large baking sheet with parchment paper.
- Cut the eggplant, skin and all, into uniform 1/2-inch cubes.
- Place the eggplant on the baking sheet and toss with 2 tablespoons of the olive oil, salt and pepper.
- Spread the eggplant evenly on the baking sheet and roast for 30 minutes.
- Heat 2 tablespoons of the olive oil to a large skillet over medium heat.
- Once hot, add the onion and saute, stirring often, until the onion softens, about 8 minutes.
- Add the garlic, season with salt and pepper and saute for 2 minutes more, stirring often.
- Add another tablespoon of oil and add the eggplant, stir to combine.
- Add the tomatoes to the pan, season with salt and pepper and cook, stirring and scraping the bottom of the pan often, for 5 minutes.
- Add the capers, Castelvetrano Olives, sugar and vinegar. Reduce from the heat to medium-low and cook, stirring often, for 10 minutes.
- Remove from the heat and taste, then adjust the seasoning.
- Allow to cool to room temperature then chill overnight to meld the flavors. Serve at room temperature.
- Makes about 2 Cups
