Sicilian Caponata
From oldgringo 16 years agoIngredients
- 1/4 cup red wine vinegar shopping list
- 1 tablespoon sugar shopping list
- 2 tablespoons pitted green olives, chopped coarsely shopping list
- 1/2 cup whole pitted Greek black olives shopping list
- 2 tablespoons raisins shopping list
- 1 tablespoon capers, washed & drained shopping list
- 3 tablespoons olive oil shopping list
- 3 cups diced eggplant, 1/2-inch cubes shopping list
- 3 tablespoons olive oil shopping list
- 3 cups diced eggplant, 1/2-inch cubes shopping list
- 2 tablespoons olive oil shopping list
- 1/2 cup onions, chopped shopping list
- 1/2 cup celery, chopped shopping list
- 1/3 cup tomato sauce shopping list
- 2/3 cup tomato meats, diced shopping list
- 3/4 teaspoon salt shopping list
- 1/2 teaspoon cracked black pepper shopping list
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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