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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