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Sicilian eggplant caponata
Artist: _ Yield: 6
Categories: Eggplant, Italian, Sicilian, Vegetables, Western European Rating: 0
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Ingredients:
1 Eggplant, large
-Salt and Pepper to taste
Cooking Oil
2 medOnions, chopped
2 Garlic Cloves, crushed
3 Celery Stalks, chopped
1 Can Italian Plum Tomatoes
-1 lbsCan
10 Green Olives, pitted and
-quartered
3 tbspPine Nuts
1/4 cupCapers, large
1/4 cupWine vinegar
2 tbspSugar
Procedures:
1Wash eggplant.
2Do not peel, cut into 1" cubes.
3Season with salt and pepper.
4Fry in heated oil until tender.
5Take out and set aside.
6Saute onion in the same oil until tender.
7Add garlic, celery, tomatoes, and olives.
8Cook slowly for 10 minutes.
9Add eggplant, pine nuts and capers.
10Heat vinegar and stir in sugar.
11Add to vegetable mixture.
12Season with salt and pepper.
13Cook for 5 minutes longer.
14Serve chilled as an appetizer or relish.