Caponata

Caponata is a Sicilian eggplant dish that is best served cold. I like it over Trader Giotto's Rosemary Crackers.

 

Caponata

½ cup olive oil

2 small eggplants, diced
2 onions, sliced thin
1 cup diced celery
2 cans diced tomatoes (14 oz)
2 Tbs capers, drained
12 Spanish green olives, chopped
2 Tbs sugar
¼ cup red wine vinegar
½ tsp salt
Pinch of ground black pepper
1 Tbs pine nuts, toasted

Heat the oil in a large skillet, fry the eggplant, stirring occasionally, until soft and lightly browned, about 8 minutes. Remove the eggplant from the pan with a slotted spoon and reserve. Add the onion and celery to the frying pan and sauté until soft and slightly golden, about 5 minutes. Puree the tomatoes. Add to the onions and celery and simmer for 15-20 minutes. Add the capers, olives, sugar, wine vinegar, salt, pepper and the reserved eggplant. Cover the skillet and allow mixture to simmer for about 20 minutes, stirring occasionally. Add pine nuts.

Allow the caponata to cool, then chill in the refrigerator.

2013 03 12