Caponata
Serves: 6
Dallas Effertz
1 January 1970
Based on User reviews:
50
Spice
49
Sweetness
49
Sourness
43
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
2 large
Onion (coarsely chopped)4 stalks
Celery (coarsely chopped)1 tsp
Black Pepper1.5 tbsps
Sugar (or more to taste)1 cup
Red Wine VinegarDirections:
1
Remove the stems from the eggplants and discard
2
Cut unpeeled eggplant into 1/2 cubes and salt liberally; drain in a colander with a heavy weight, such as a pot or glass mixing bowl, on top for 1 hour to allow the bitter juices to drain off
3
Rinse off salt, squeeze well, and dry with absorbent paper
4
Set aside
5
Heat 3 tablespoons of the olive oil in a large skillet; add onions and celery and saute covered for 5 to 8 minutes until slightly softened
6
Pour in tomatoes; add basil, salt, and pepper
7
Simmer for 10 minutes
8
Add capers and olives, and cook for 5 minutes longer
9
Set aside
10
In another large skillet, saute the eggplant in 1/3 cup of hot olive oil,(add more oil if necessary to prevent sticking; eggplant absorbs a lot of oil as it cooks
11
) After 15 minutes, transfer the sauteed eggplant to the skillet with the onion and celery mixture, stirring until evenly mixed
12
Sprinkle the mixture with sugar, pour vinegar over, and stir
13
Cover and simmer slowly over low heat for 10 to 15 minutes
14
Refrigerate for at least 24 hours, or up to three days
15
Serve warm or cold