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Home Stew Casserole Rice With Instant Rice

Sicilian Caponata Recipe

Ingredients

How to make it

  • Combine the vinegar, sugar, olives, raisins and capers and set aside.
  • Heat 3 tablespoons of olive oil. When hot add half the diced eggplant and saue for 8 to 10 minutes until tender and lightly browned but not mushy. Remove to a bowl.
  • Heat 3 more tablespoons of olive oil and repeat the process with the eggplant. Remove to the bowl.
  • Add 2 tablespoons of olive oil to the pan and saut the onions and celery until the onions are a rich brown but not burned.
  • Deglaze the pan with the tomato sauce scrapping down the sides and the bottom of the pan.
  • Add back the eggplant, onions and celery, cover and simmer for about 5 minutes until the vegetables are tender but not mushy
  • Add the diced tomatoes and simmer for a few minutes more.
  • Add the salt and pepper and the vinrgar, sugar, olives, raisins and caper mixture. Cook for 2 minutes. Adjust the seasoning if needed.
  • Allow the Caponata to marinate in the refrigerator a few days to increase flavor.
  • Serve at room temperature as a condiment.

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The Cook

oldgringo Cottonwood, AZ

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