Recipe by Pam Aughe, R.D., Recipe Editor, edibleWOW Magazine

Photography By Carole Topalian | October 26, 2017

Ingredients

  • 2 teaspoons extra-virgin olive oil
  • 1 medium eggplant (1½ pounds), peeled and cubed (about 6 cups)
  • 4 stalks celery, diced
  • 6 plum tomatoes, diced
  • 2 cloves garlic, minced
  • ¼ teaspoon coarse salt
  • 1/8 teaspoon freshly ground black pepper
  • ½ cup lightly packed fresh parsley, chopped
  • ¼ cup pitted green olives, chopped
  • 2 tablespoons capers
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon sugar

Instructions

This is a classic Sicilian spread made with eggplant; this version has replaced onions with celery. Many variations found throughout Sicily include peppers, artichokes and even fish.

1. Heat olive oil in a Dutch oven over medium heat. Add eggplant, celery, tomatoes, garlic, salt and pepper; stir well. Cook 20 to 25 minutes, stirring occasionally, or until eggplant is very soft.

2. Add parsley, olives, capers, vinegar and sugar; stir well. Cook 5 minutes until the flavors are blended. Remove from heat and let cool completely.

Serving Suggestions: Serve caponata on top of crostini. Make crostini by toasting slices of good-quality bread and rub with a halved clove of garlic, then sprinkle with extra-virgin olive oil and coarse salt. Also use caponata in stuffed shells, layered into lasagna or tossed with hot pasta.

Yield: 6 cups

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Ingredients

  • 2 teaspoons extra-virgin olive oil
  • 1 medium eggplant (1½ pounds), peeled and cubed (about 6 cups)
  • 4 stalks celery, diced
  • 6 plum tomatoes, diced
  • 2 cloves garlic, minced
  • ¼ teaspoon coarse salt
  • 1/8 teaspoon freshly ground black pepper
  • ½ cup lightly packed fresh parsley, chopped
  • ¼ cup pitted green olives, chopped
  • 2 tablespoons capers
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon sugar
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