FBD

Caponata

ItalianVegetarianEasy50 minBy Northstar

Ingredients

Servings
4
  • 2 large eggplants
  • 1 tsp salt
  • 0.8 cup olive oil
  • 2 clove garlic, crushed
  • 2 onions, chopped
  • 1 lb plum tomatoes, quartered
  • 3 stalks celery, diced
  • 1 cup pitted black olives
  • 0.3 cup capers
  • 0.5 cup pine nuts
  • 0.3 cup red wine vinegar
  • 2 tsp sugar
  • 0.5 tsp black pepper

Instructions

  1. 1

    Wash and cube unpeeled eggplant. Salt and let stand 1 hour to draw out bitterness, then squeeze dry.

  2. 2

    In a large skillet, heat olive oil. Sauté eggplant until soft. Remove and set aside.

  3. 3

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

  4. 4

    Add eggplant, capers, and pine nuts. In a separate small pan, heat vinegar and sugar until dissolved.

  5. 5

    Pour vinegar mixture over the eggplant. Season with salt and pepper and cook an additional 20 minutes, stirring occasionally.

  6. 6

    Serve hot or cold as a relish alongside dinner, or with French bread rounds as an appetizer.