FBD

Sicilian Caponata

ItalianVegetarianIntermediate1 minBy Northstar

Ingredients

Servings
8
  • 2 large eggplants
  • 1 tsp salt
  • 0.8 cup olive oil
  • 2 cloves garlic, crushed
  • 2 onions, chopped
  • 1 lb plum tomatoes, quartered
  • 3 stalks celery, diced
  • 1 lb canned pitted black olives
  • 12 oz jar olive salad
  • 0.3 cup capers
  • 0.5 cup pine nuts
  • 0.3 cup red wine vinegar
  • 2 tsp sugar
  • 1 tsp salt and pepper to taste

Instructions

  1. 1

    Wash and cube the unpeeled eggplants. Salt them and let stand 1 hour, then squeeze dry.

  2. 2

    Sauté eggplant in olive oil until soft. Remove and set aside.

  3. 3

    In the same oil, sauté onions and garlic until softened. Add tomatoes, olives, olive salad and celery. Cook until tender, about 15 minutes.

  4. 4

    Return the eggplant to the pan. Add capers and pine nuts.

  5. 5

    In a separate small pan, heat the red wine vinegar with sugar until dissolved. Pour over the eggplant mixture.

  6. 6

    Season with salt and pepper to taste and cook an additional 20 minutes, stirring occasionally.

  7. 7

    Serve hot or at room temperature as a relish with dinner, or with crusty bread as a starter. Also excellent served cold the next day.