Caponata (version VIII)
1/2 cup olive oil
In a large skillet, heat the olive oil Add the eggplant and sauté several minutes until partially soft. Add the onions, celery, tomatoes, and garlic and cook for about 10 minutes, stirring occasionally. Remove from the heat, add the remaining ingredients and toss lightly. Chill until ready to serve.
3 cups diced eggplant (3/8-inch dice) about 1 medium
1-1/2 cups coarsely chopped onions
1 cup celery in 1/4-inch slices
2 cups chopped tomatoes
3 tablespoons minced garlic
2 tablespoons tomato paste
1/4 cup wine vinegar
24 small stuffed green olives, sliced into thirds
1/2 cup small capers, drained
1 tablespoon sugar
1/2 teaspoon crushed red pepper flakes
1/2 cup lightly packed minced parsley
1/2 teaspoon salt
1/2 teaspoon pepper
Serve chilled or at room temperature.
Serving suggestions: As an appetizer, serve on a bed of greens accompanied by black bread or crisp pita toasts As an hors d'oevre, pass with toasted Italian bread slices or pita triangles. Try as an omelet filling; as an accompaniment to cold roast meats; tossed with pasta for a cold salad; or even mounded hot on black bread, topped with mozzarella, and broiled for a quick snack.
Truly delicious concoction. A cross between a relish and a salad. I thought it might be a little loose, but on cooling it thickened up just right. Sweet & sour and mildly hot. I'll be making this again... a keeper.
Joe Flannigan, Toronto, ON
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