The dish more people probably associate with Sicily than any other is caponata. It is excellent either alone or spooned onto bruschetta (grilled Italian bread rubbed with garlic). Trust me, you really want to make this!!!
2 1/2 lbs. Eggplant (3 or 4 medium-sized eggplant)
1 1/4 Cups green olives (sliced)
1 1/4 Cups black olives (sliced)
6 Ounces salted capers (rinsed)
7 Stalks celery
2 Cups Italian spaghetti sauce
1 Large onion (diced)
4 Tomatoes
1 Cup wine vinegar
2 Tbs. sugar
4-5 Cloves of garlic (finely chopped)
1/2 Cup capers (rinsed)
1/4 Cup fresh basil (diced)
3/8 Cup pine nuts (optional)
Salt
Black. pepper (to taste)
Vegetable & olive oil
Begin by washing/peeling the eggplant, then cut them into 1" cubes. Put the pieces in a strainer, sprinkling them liberally with salt & let them sit for several hours to draw out the bitter juices.
Next, strip the strings from the celery stalks & cut into 1" pieces, then blanch them in lightly salted water for five minutes. Drain them & set aside.
Now peel, seed & chop the tomatoes, then set aside.
Dice the onion & saute in olive oil. Once they have turned translucent add the garlic, capers, pine nuts, olives, celery, tomatoes & spaghetti sauce. Continue cooking, stirring with a wooden spoon about 15 minutes & then remove the pot from the heat.
Once the eggplant has sat, rinse away the salt & pat the pieces dry. Heat a second pot of oil & fry the diced eggplant (in several batches to keep the oil temperature from getting to low). When a batch is done, remove & allow to drain on paper towels.
Now continue with the remaining batches. When the last batch is done, return the onion/celery/tomato mixture pot to the heat & stir in the eggplant. Cook for several minutes over a low heat, stirring gently, then stir in the vinegar & the sugar. When the vinegar has almost completely evaporated remove the pot from the heat & allow it to cool.
You can serve it either warm or at room temperature... preferably on Italian bread (bruschetta).
This recipe also freezes extremely well, so make plenty & you'll have year-round!!! Enjoy!!!
2 1/2 lbs. Eggplant (3 or 4 medium-sized eggplant)
1 1/4 Cups green olives (sliced)
1 1/4 Cups black olives (sliced)
6 Ounces salted capers (rinsed)
7 Stalks celery
2 Cups Italian spaghetti sauce
1 Large onion (diced)
4 Tomatoes
1 Cup wine vinegar
2 Tbs. sugar
4-5 Cloves of garlic (finely chopped)
1/2 Cup capers (rinsed)
1/4 Cup fresh basil (diced)
3/8 Cup pine nuts (optional)
Salt
Black. pepper (to taste)
Vegetable & olive oil
Begin by washing/peeling the eggplant, then cut them into 1" cubes. Put the pieces in a strainer, sprinkling them liberally with salt & let them sit for several hours to draw out the bitter juices.
Next, strip the strings from the celery stalks & cut into 1" pieces, then blanch them in lightly salted water for five minutes. Drain them & set aside.
Now peel, seed & chop the tomatoes, then set aside.
Dice the onion & saute in olive oil. Once they have turned translucent add the garlic, capers, pine nuts, olives, celery, tomatoes & spaghetti sauce. Continue cooking, stirring with a wooden spoon about 15 minutes & then remove the pot from the heat.
Once the eggplant has sat, rinse away the salt & pat the pieces dry. Heat a second pot of oil & fry the diced eggplant (in several batches to keep the oil temperature from getting to low). When a batch is done, remove & allow to drain on paper towels.
Now continue with the remaining batches. When the last batch is done, return the onion/celery/tomato mixture pot to the heat & stir in the eggplant. Cook for several minutes over a low heat, stirring gently, then stir in the vinegar & the sugar. When the vinegar has almost completely evaporated remove the pot from the heat & allow it to cool.
You can serve it either warm or at room temperature... preferably on Italian bread (bruschetta).
This recipe also freezes extremely well, so make plenty & you'll have year-round!!! Enjoy!!!
