Recipe

Sicilian Caponata Recipe

Add Step-by-Step Photos	Oldgringo / All my dishes 2 years, 2 months ago We have Scilian imagination to thank for this world class relish. A truly outstanding blend of flavors and goodness. You'll end up eating it outa the jar with a spoon. Prep:30m Cook:40m Servings:8	Oldgringo
	a marriage of flavors

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Ingredients

1/4 cup red wine vinegar

1 tablespoon sugar

2 tablespoons pitted green olives, chopped coarsely

1/2 cup whole pitted Greek black olives

2 tablespoons raisins

1 tablespoon capers, washed & drained

3 tablespoons olive oil

3 cups diced eggplant, 1/2-inch cubes

3 tablespoons olive oil

3 cups diced eggplant, 1/2-inch cubes

2 tablespoons olive oil

1/2 cup onions, chopped

1/2 cup celery, chopped

1/3 cup tomato sauce

2/3 cup tomato meats, diced

3/4 teaspoon salt

1/2 teaspoon cracked black pepper

Directions

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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