Eggplant Caponata
This dish is a traditional Sicilian dish. It consists of diced eggplant along with an assortment of vegetables such as onions, bell peppers , celery and tomatoes. It is rich in flavor with just the right amount of sweet from the raisins and salty from the capers. Serves up well with an antipasto platter or cold cut platter.
Ingredients
Ingredients:
3 tbs extra virgin olive oil
2 medium eggplants – diced
1 onion chopped
2 celery ribs – chopped
3 garlic cloves – chopped
1 cup pitted green olives
3 tbs capers
2/3 cup red vinegar
2 tbs sugar
1 cup crushed tomatoes
2 tbs tomato paste
2 tbsp fresh basil chopped
Salt and black pepper to taste
Directions
- In a skillet, add the olive oil and sauté the eggplant till browned. When browned, remove from skillet and place on paper towels.
- Add the onions and celery to the skillet and sauté till caramelized.
- Stir in garlic, add olives, capers, vinegar and sugar. Cook for 3 minutes.
- Add tomatoes and paste, cook over a low heat for 5 minutes.
- Add eggplant, basil, salt and pepper. Taste and add more salt or pepper if needed.
