- 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
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