caponata di melanzane I

eggplant caponata I


3     meduim eggplants
4     large ripe tomatoes
2     mediun-sized onions
2     celery stalks
12   sicilian green olives
1/2  cup capers
1/4  cup red wine vinegar
2     tablespoons sugar
         extra virgin olive oil
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Peel the eggplants and cut off the stems. Slice the eggplant into
cubes or rectangular pieces about an inch thick, place the pieces in
salted water for thirty minutes, then strain and pat dry.

Put the tomatoes in a pot of boiling water and remove after a
minute. Let the tomatoes cool, peel off the skin and slice them in
half, then squeeze out the seeds and coarsely chop.

Slice the celery stalks into 1/2-inch pieces and put them in the boiling
water for 5 minutes, then strain and set aside. Press the olives with
the flat side of a knife or the palm of your hand to crack them and
remove the pits Rinse the capers and chop the onion.

Dissolve the sugar in the red wine vinegar in a small bowl.

Heat 1/4 cup of olive oil in a large pan over moderately high heat and
fry the eggplant until lightly golden. Transfer the eggplant onto a
plate and layer with paper towels to absorb the oil.

Heat 2 tablespoons of olive oil over moderate heat and fry the onion
for several minutes, then add the tomatoes, celery, olives and
capers. Lower the heat and simmer until excess liquid has
evaporated. Add the fried eggplant then stir the sweetened red
wine vinegar. Remove from the burner, place the caponata in a bowl
and let cool to room temperature, then serve.
                                                           the food of the eolian islands and sicily