| S LA CUCINA EOLIANA E SICILIANA the food of the eolian islands and sicily |
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| caponata isolana islander's caponata ingredients: 2 eggplants 1 onion 4 tablespoons of pureed tomato 2 celery stalks 12 green olives 1/4 cup capers packed in salt 2 tablespoons red wine vinegar 1 tablespoon sugar olive oil as needed |
| text, recipes and original photographs copyright © 2000-2006 ~ la cucina eoliana e siciliana ~ all rights reserved special thanks to adam butler for the use of his photographs alberto@lacucinaeoliana.com |
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| Peel and slice the eggplant into one-inch cubes. Peel and dice the onion, and cut the celery stalks into 1/4 inch pieces. Rinse the capers and remove the salt, then with the flat side of a knife, press the olives and remove the pits. Place a sauté pan over moderate heat with 1/4 cup of olive oil and fry the eggplant until lightly brown, remove from the pan and place the eggplant on paper towels to absorb the excess oil. In the same pan, add a couple tablespoons of olive oil, add the celery and onions and cook for five minutes, then add the olives, capers and pureed tomato and simmer for a few minutes. Next, add the cooked eggplant, vinegar and sugar and simmer until ingredients are well incorporated. Allow the caponata to cool and serve at room temperature. |
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