Eggplant Caponata – Caponata di melanzane
This is a classic Sicilian dish.
Ingredients:
2 eggplants
3 celery stalks – use the more tender ones
1 red onion
2 plum tomatoes
3 Tbsp. chopped fresh basil
1 Tbsp. raisins
1 Tbsp. pine nuts
1 Tbsp. capers
10 seedless green olives
1 Tbsp. sugar
1/2 cup red wine vinegar
Extra virgin olive oil for frying
Instructions:
1. Cut the eggplants in cubes, set them in a large strainer, salt them and let them stand for about one and half hours.
2. Cut the celery lengthways once and then into 1 inch pieces.
3. Slice the onion thinly. Eliminate the tomato seeds and then slice them thin too.
4. Rinse the eggplants and dry them with a kitchen towel.
5. In a large non-stick skillet add about 1 cup olive oil and warm it up. Add the eggplants and fry them until cooked and then remove them and set them on a paper towel to adsorb the excess oil.
6. Fry the celery in the same oil until crunchy.
7. Eliminate all but 1/3 cup the oil. Add the onions and saute them for a little bit then add the tomatoes and the basil. Cook for few minutes until tender.
8. Add vinegar and sugar to the pot, lastly add raisins, capers, pine nuts, green olives, celery and the eggplants. Let the caponata simmer for 10 more minutes and let it cool before serving.
Notes:
Caponata can be served as a side dish with meat or as an appetizer with slices of grilled bread.
