Caponata Alla Siciliana

Appetizers
Tue Mar 11th 1095 Views
Ingredients:
  • 2 medium eggplants, cut into 1 inch cubes
  • 1⁄4 cup olive oil
  • 2 medium onions, sliced
  • 2 Tbsp. olive oil
  • 1 (14 oz.) can diced tomatoes, undrained
  • 1 cup celery
  • 1⁄2 cup pimento-stuffed olives
  • 1 (2 1⁄2 oz.) can sliced ripe olives, drained
  • 2 Tbsp. capers, drained
  • 1 Tbsp. pine nuts
  • 1⁄2 cup red wine vinegar
  • 3 Tbsp. sugar
  • 1⁄2 tsp. salt
  • 1⁄4 tsp. pepper
  • Pita chips or toasted bread rounds

Instructions:

Saute eggplants in 1/4 cup olive oil in a Dutch oven over medium-high heat for 10 minutes or until tender and slightly brown.  Remove eggplant and set aside.  Saute onions in 2 Tbsp. olive oil in Dutch oven over medium heat 5 minutes or until golden.  Add tomatoes and celery; simmer, stirring occasionally, 15 minutes or until celery is tender.  Stir in olives, capers, and pine nuts.  Return eggplant to Dutch oven.  Stir red wine vinegar, sugar, salt, and pepper into eggplant mixture.  Cover and simmer, stirring occasionally for 30 minutes.  Cool.  Cover and chill 8 hours.  Remove from refrigerator 30 minutes before serving.  Serve with pita chips or toasted bread rounds. 

Notes:
We participate in a community supported agriculture program in the summer and we always receive quite a few eggplants. This is one recipe we/ve enjoyed. It freezes well also.

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