Caponata
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Prep Time:
Cooking Time: Servings: 6 |
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Caponata Recipe. The all-encompassing Sicilian dish. It can be a sauce for pasta, an amazing dip for bread, a relish for sandwich, or a meal in itself.
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Be The First To Review This RecipeIngredients
| eggplant | 2 lbs | |
| salt | 1 Tbsp | |
| olive oil | 1/4 cup | |
| celery stalk | 2 | chopped |
| yellow onion | 1 | chopped |
| white wine vinegar | 1/3 cup | |
| sugar | 1 Tbsp | |
| plum tomatoes - canned | 3 cups | |
| tomato paste | 2 Tbsps | |
| caper | 2 Tbsps | |
| ripe olive | 6 | green - pitted, sliced |
| anchovy | 1/4 lb | cut in half |
| pine nut | 1/2 cup | toasted |
| salt | 1/2 tsp | to taste |
| black pepper | 1/4 tsp | to taste |
Directions
- Slice off the ends of the eggplant and chop into 1 inch pieces. Place in a colander and sprinkle with salt. Toss and allow to drain for 1 hour.
- In a large sauté pan heat half of the olive oil over medium heat. Add the onion and celery. Sauté until the onion is translucent. Remove and add to a stockpot.
- Add the remaining olive oil to the sauté pan and sauté the chopped eggplant in batches for 10 minutes at a time.
- Add the eggplant to the stockpot.
- To the stockpot add the white wine vinegar, plum tomatoes, tomato paste, capers, and anchovy fillet. Bring to a boil and lower to a simmer. Cook covered for 15 to 20 minutes.
- Stir in the pine nuts. Add salt and pepper to taste.
- Allow to cool and serve at room temperature.