Recipes » Vegetables » Caponata

Ingredients

• 2 pounds eggplant, peeled and cut into ½ inch cubes. (about 8 cups)
• Salt
• ½ cup olive oil
• 2 cups chopped celery
• ¾ cup chopped onion
• 1/3 cup white wine vinegar mixed with 4 teaspoons sugar
• 3 cups drained plum tomatoes
• 2 tbsp. Tomato paste
• 6 green olives, slivered
• 2 tbsp capers
• 4 anchovy filets, pounded into paste in mortar and pestle
• Fresh black pepper
• 2 tbsp pine nuts
   

Preparation

Sprinkle eggplant cubes with salt, and set in a colander to drain for 30 min. Rinse, and set aside.

Heat ½ the oil in large skillet, add celery, sauté for 10 minutes.

Add in onions, sauté for another 10 minutes.
Transfer to a bowl.

Remaining oil, sauté eggplant; stir constantly about 8 minutes till brown. Add celery/onions, stir in sugar and vinegar.

Add drained tomatoes, paste, olives, capers, anchovies, 2 tsp. Salt, and fresh ground pepper.

Bring to a boil, reduce, simmer uncovered, about 15 minutes.

Add pine nuts.

Season with extra salt, pepper and vinegar if necessary.

Bowl, and chill.