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
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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