Sicilian Caponata

Name: Sicilian Caponata
Prep time: 1 h
Cook time: 40 min
Total time: 1 h 40 min
Yield: 6-8 servings
Cuisine: Italian
Ingredients: 1/2 c olive oil; 2 c diced celery; 1 large eggplant, unpeeled & cut into 1 inch cubes; 1 large onion, diced; 1/4 c white wine vinegar; 2 tsp sugar; 2 large ripe roma tomatoes, seeded and diced; 1 c water; 2 Tbsp capers, drained; 1/4 c pimento stuffed olives; 4 oz black olives, cut in half; 1/2 c raisins; 1/4 c minced fresh parsley; 1 tsp kosher salt, or to taste; 1/2 tsp freshly ground black pepper; 1/2 tsp dried oregano

By Pat DiMercurio
@javancookie

Caponata has been a favorite in my husband's family for ages. This is good as an appetizer with crackers, or can be used as a main dish with some hearty Italian bread, good aged Asiago or Parmesan cheese and some shaved Italian meats like prosciutto and salami.
If tomatoes just aren't looking real great in the store, I've used canned, diced tomatoes and they work well too. Use about 3/4 of a cup. You can use the tomato juice from the can as part of the water in the recipe.

Rating:

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Comments:

7 Comments

Serves:

6-8 servings

Prep:

1 Hr

Cook:

40 Min

Method:

Saute

Ingredients

Add to Grocery List

1/2 c

olive oil
2 c

diced celery
1 large

eggplant, unpeeled & cut into 1 inch cubes
1 large

onion, diced
1/4 c

white wine vinegar
2 tsp

sugar
2 large

ripe roma tomatoes, seeded and diced
1 c

water
2 Tbsp

capers, drained
1/4 c

pimento stuffed olives
4 oz

black olives, cut in half
1/2 c

raisins
1/4 c

minced fresh parsley
1 tsp

kosher salt, or to taste
1/2 tsp

freshly ground black pepper
1/2 tsp

dried oregano

How to Make Sicilian Caponata

Step-by-Step

Heat 2 TBS olive oil in a large, wide skillet over med-high heat. Add celery and cook,stirring often, until tender.With a slotted spoon, remove celey from pan and reserve in a large bowl.
Add 2 more TBS of oil to the pan and add eggplant, reduce pan to medium and cook eggplant until lightly browned. Add onion and continue cooking until onion is tender but not browned, adding more oil as needed, stirring often. Remove eggplant/onion and add to the reserved celery.
Place vinegar, sugar, tomatoes and water into the pan and cook over medium heat for 5 minutes. Return the reserved vegetables to the pan. Stir in capers, olives, raisins and parsley; reduce heat and simmer, uncovered for about 20 minutes. Add salt, pepper and oregano, taste and add more seasoning if needed. Remove from heat and cool to room temperature. Cover and refrigerate until needed. To serve, bring to room temperature or heat slightly in the microwave. Serve with fresh crusty bread or crackers.

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