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CAPONATA 2

Celebrate: Italian Style by Jacqueline Miconi
Sicilians love the tasty blend of both sweet and sour in one bite. This wonderful relish is a complexity of textures and flavors. Great on chunks of Italian bread.


Ingredients

    • 1 eggplant
    • 1 onion (diced)
    • 2 stalks celery (diced)
    • 3 tomatoes (diced)
    • 1 teaspoon capers
    • 3 ounces green olives (chopped)
    • 8 tablespoons olive oil
    • 2 tablespoons red wine vinegar
    • 1 tablespoon parsley
    • 1 teaspoon basil
    • 1 teaspoon sugar
    • Salt to taste
     

Directions

Peel and dice eggplant into small chunks. Place in a colander and salt well. Allow to sit for about 1 hour, for brine to release. Then wash and dry.

In a large deep skillet, warm olive oil on medium heat and add celery and onions. Saute about 5 minutes. Then add eggplant, tomatoes, olives and capers and continue to cook for another 10 minutes.

Add basil, parsley, salt and sugar and cook another 3 minutes. Remove from heat and toss with vinegar.

Allow to cool and serve at room temperature or a little chilled.

Serve with a loaf of crusty Italian bread.
 

 

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