Caponatina Siciliana (Eggplant, Olive, And Celery Appetizer)
Serves: 2
Ewell Douglas
1 January 1970
Based on User reviews:
53
Spice
54
Sweetness
54
Sourness
41
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
2 large
Eggplant90 g
Capers (drained)2 cups
Water4 large
Celery (stalks, diced)2 cup
Olive Oil2 large
Onion (sliced)450 g
Tomato Sauce (each)1 cup
Sugar1 cup
Red Wine VinegarDirections:
1
Trim the eggplants, cut them into 1-inch cubes, and transfer them to a colander
2
Sprinkle with salt and let them stand for 30 minutes
3
Rinse, drain well, and pat dry
4
In a bowl, combine the black olives, green olives, and capers
5
Cover with warm water and let them plump for 20 minutes
6
Drain well
7
In a saucepan of boiling water, blanch the celery for 1 to 2 minutes, or until just tender
8
Drain and pat dry
9
In a large skillet set over moderately high heat, heat 3 tablespoons of the oil until hot
10
Add the eggplant in small batches and cook it, stirring occasionally and adding 3 to 4 tablespoons of water to prevent sticking, until just tender and golden brown
11
Transfer the fried eggplant to a bowl and, adding oil and water as needed, fry the remaining eggplant
12
Add 2 tablespoons of oil to the skillet and heat until hot over moderate heat
13
Add the onions and cook, stirring occasionally, just until tender
14
Add the tomato sauce, 2 cups of water, the reserved eggplant, olives, capers, celery, and salt and pepper
15
Simmer the mixture over low heat, stirring occasionally, for 30 minutes
16
In a small bowl, combine the sugar and vinegar, stirring until dissolved
17
Add the sugar mixture to the eggplant mixture and stir to combine
18
Transfer the caponatina to a bowl, let it cool to room temperature, and chill it, covered, for 1 to 2 days to allow the flavors to blend