Caponata - Sweet and Sour Eggplant
eggplant appetizer from southern Italy can be eaten as a side dish
or on top of bread.
Yield: 3 cups
Preparation time: 1 hour
- 2 T olive oil
- large eggplant (about 1¼ pounds),
cut into ½-in cubes
- med onion, chopped
- 1 stalk celery, chopped
- 2 med tomatoes, peeled, seeded,
- ¼ c water
- 2 T red wine vinegar
- 1 T tomato paste
- 1 T sugar
- ¼ c green olives, pitted and
- ¼ c black olives, pitted and
- 1 T capers
- black pepper
- 1-2 T fresh basil, chopped
Preheat oven to 375. Oil the baking
sheet and set aside.
Place eggplant cubes in colander,
sprinkle with salt, and set aside to drain for 30 minutes. Rinse
eggplant under cold water, dry with paper towels, arrange on baking
sheet, brush with ½ T oil, and bake for 10 minutes. Turn over the
cubes and bake another 10 minutes.
Meanwhile, heat 1 T oil in frying
pan over med heat. Add onion and celery and sauté, stirring
frequently, about 5 minutes, until softened. Add tomatoes, reduce
heat, and cook, stirring occasionally, about 25 minutes, until
reduced to sauce.
Mix in water, vinegar, tomato
paste, and sugar, and then add eggplant, olives, capers, and pepper.
Cook, stirring occasionally, until flavors are blended, about 5-10
minutes. Garnish with basil and serve.