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Tomato and Eggplant Caponata


Tomato and Eggplant Caponata Recipe

Ingredients:
  • 2 medium eggplants, peeled and cut into small cubes
  • 2 teaspoons sea salt
  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 2 stalks celery, finely sliced
  • 1 clove garlic, minced
  • 3 large tomatoes, seeded and finely chopped
  • 2 jalapeos, seeded and finely chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon curry powder (optional)
  • 1/2 teaspoon cayenne
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons capers
  • 2/3 cup Kalamata olives, pitted and chopped
  • 1 tablespoon brown sugar (optional)
  • 1/2 teaspoon sea salt, or to taste
  • fresh ground black pepper to taste
  • large handful fresh parsley, chopped
Directions:
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