La Nonna's Sweet and Sour Eggplant Dip

La Nonna's Sweet and Sour Eggplant Dip
Summary:

The recipe La Nonna's Sweet and Sour Eggplant Dip can be made in approximately 45 minutes. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe has 256 calories, 4g of protein, and 12g of fat per serving. This recipe serves 4. For $2.15 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. It will be a hit at your The Super Bowl event. Not a lot of people made this recipe, and 1 would say it hit the spot. If you have to 2 of olive oil, yo, sugar, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. It works well as a hor d'oeuvre. Taking all factors into account, this recipe earns a spoonacular score of 36%, which is not so spectacular. Similar recipes are La Nonna’s Sweet And Sour Eggplant Dip, Sweet and Sour Eggplant, and Sweet and Sour Eggplant.

Dietary Info:
Dairy Free: Yes
Gluten Free: Yes
Vegan: Yes
Vegetarian: Yes
Ingredients:
Instructions:
1. Cut eggplant into small cubes (about  inch) and transfer to a colander. Toss with 2 teaspoons of salt.
2. Let drain 1 hour.
3. While waiting for the Eggplant, prep your other ingredients by chopping your onions, tomatoes, garlic, capers, olives and measuring your vinegar and sugar.  Put everything aside.
4. After an hour, gently squeeze (I use a potato ricer to do this task) eggplant to remove excess moisture and pat dry (they need to be very dry).
5. Heat about 1  cup of the oil in a heavy skillet over moderately high heat until very hot.  You can test the oil by adding one of the eggplant cubes, if it rapidly bubbles up, the oil is ready. Fry the eggplant in batches (dont crowd the pan, you want the eggplant to crisp up) stirring and turning constantly with a slotted spoon, until browned and tender, 3 to 5 minutes per batch.
6. Transfer to a tray lined with paper towels to drain and cool.
7. Pour off all but 2 tablespoons oil from skillet, then reduce heat to moderate and cook onion, until translucent.
8. Add the garlic and cook until golden, season with salt and pepper, stirring occasionally, about 5 minutes of so.
9. Add the eggplants and tomatoes and stir to coat. Then add the olives, cappers and cook for about 2-3 minutes more to mesh all the flavors together.
10. Now the tricky part, building the sweet and sour flavor.
11. I usually start by adding the vinegar and sugar in increments of 1 tablespoon at a time, stirring and cooking for about 1-2 minutes after each addition and tasting it as you go along until you get the right amount balance to your taste. Im also at the same time, adjusting the salt and pepper if needed.
12. Remember taste, taste and taste some more, as you are cooking along.
13. Once you find that right sweet and sour punch, simmer uncovered, stirring occasionally for about 15 more minutes.  Cool to room temperature and served.
14. You can also store it in a jar and chill in the refrigerator.  It usually keeps up to a week.
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