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Caponata
Caponata Description
This delightful array of vegetables has eggplant as its star, but each of the other ingredients contribute a unique flavor, which, when combined produces a symphony so powerful you can almost feel the rays of the Sicilian summer sun dancing on your tongue!
Ingredients
At a glance
Side Dishes
Serves
6-8

2 large eggplants
1/2 cup olive oil
1 large onion, diced
3 large stalks celery, diced
4 cups peeled and chopped tomatoes
1 cup sliced green olives
1/2 cup sliced kalamata olives
2 Tablespoons capers, drained
1/2 cup red wine vinegar
1 teaspoon dried oregano
2 Tablespoons sugar
1/2 teaspoon salt
1/4 teaspoon pepper
2 large red bell peppers, diced
2 Tablespoons minced garlic

Methods/steps

Wash and cube the eggplants (do not peel). Soak cubes in salted water for at least 1 hour, drain then rinse.

Heat the oil in a large saucepan and sauté the onion, celery, and red peppers over low heat until tender. Add the eggplant and the remaining ingredients.

Cover tightly and simmer over very low heat about 45 minutes, stirring regularly. Cover, cool, and let marinate in the refrigerator overnight. Serve at room temperature as an appetizer or side dish.

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