Caponantina alla Siciliana
1 large eggplant
Remove the stems from the eggplant and cut into 3/4-inch cubes. Salt liberally; drain in a colander for 1 hour. Rinse salt off and dry with absorbant paper. Set aside.
salt, for sprinkling on eggplants
extra virgin olive oil
1 medium onion, finely diced
3 celery ribs, diced fine
1 28 ounce can Italian plum tomatoes
freshly ground black pepper
2 tablespoons large capers
1/2 cup green olives (about 15) pitted
4 tablespoons red wine vinegar
1 tablespoon sugar
chopped almonds or pine nuts - optional
Heat 1/3 cup of olive oil in a large non-stick skillet and sauté the eggplant for five minutes, stirring often, or alternatively, toss the eggplant cubes in the olive oil and oven bake at 500º. for 10 minutes. Remove the eggplant to another container, drain on paper towels.
Add the remaining oil to the same pan and sauté the onions and celery until they are transparent. Add the tomatoes with their liquid, the pepper, capers and olives. Simmer for 15 minutes, stirring often until the sauce has reduced and is thickened. Stir in the vinegar and the sugar.
Simmer for about 15 minutes more, stirring occasionally, then mix with the reserved cooked eggplant. Allow to simmer about 10 minutes.
Serve garnished with chopped parsley, pistachio or pine nuts.
Oh so good!
Anonymous, Location not stated.
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