Sicilian Caponata
By
Pat DiMercurio
@javancookie
8
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.
☆☆☆☆☆ 0 votes0
Ingredients
-
1/2 colive oil
-
2 cdiced celery
-
1 largeeggplant, unpeeled & cut into 1 inch cubes
-
1 largeonion, diced
-
1/4 cwhite wine vinegar
-
2 tspsugar
-
2 largeripe roma tomatoes, seeded and diced
-
1 cwater
-
2 Tbspcapers, drained
-
1/4 cpimento stuffed olives
-
4 ozblack olives, cut in half
-
1/2 craisins
-
1/4 cminced fresh parsley
-
1 tspkosher salt, or to taste
-
1/2 tspfreshly ground black pepper
-
1/2 tspdried oregano
How to Make Sicilian Caponata
- 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.