Caponata is a typical Sicilian dish. There are many variations though. I chose this one because of it adds a wonderful touch to the classical one.
Taking advantage of the gorgeous vegetables my friend Krista gave me, I decided to make it.
This dish could be served as an appetizer (part of an antipasto) or main dish.
- 2 eggplants
- 2 tbsp olive oil
- 6 crushed garlic cloves
- 1/2 cup diced celery
- 1 chopped yellow onion
- 3-4 round tomatoes, chopped
- 3 tbsp capers, drained
- 12 black chopped olives (Kalamata's are the best)
- 1 cup pine nuts or toasted almonds
- 1/4 cup red wine vinegar
- 1 tbsp sugar
- fresh basil or flat leaf Italian parsley, chopped
- 3 tbsp raisins
- pepper to taste
Eggplants can be peeled or left unpeeled. Cut into small cubes. Sprinkle with salt and place in a colander for about 1 hour. Rinse and pat dry.
In a medium heat warm oil. Add garlic, celery and saute briefly. Add eggplant, onion, and tomatoes turning everything often until tender. Add the capers, olives, almonds, vinegar, sugar. Still well and simmer, uncovered, over low heat for 20 minutes. Season with pepper.
Serve at room temperature.
Serves: 3
Enjoy!
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