2 lbs. eggplant
8 tbs. olive oil
1 lb. onion, chopped
2 oz. green celery, chopped
1 lb. ripe tomatoes, peeled, seeded and diced
1 tsp. capers
basil leaves
2 tbs. vinegar
3 oz. green olives
salt
Preparation
How to make the Caponata Siciliana slice and
salt the eggplant. Place a weight over and let them drain for one hour to
rid them of the bitter water. Next, wash, dry, and dice the eggplant and
sauté in olive oil. Cook until tender but still crisp and set aside.
Sauté the onion and the green celery in 4 tbs. oil.
When the mixture of onion and celery is golden brown, add the tomatoes,
olives, capers, and let cook for 10 min. Combine the whole with the
eggplants; add chopped basil and salt to taste. Toss and serve.
The Caponata Siciliana can be served warm or cold (room temperature) and as an
antipasto.
Caponata siciliana is also served in a sweet-and-sour
version in which 1 tbs. raisins and 1 tbs. pine nuts are added to a
dressing of 1 cup vinegar and 1 tbs. sugar, reduced by 1/3. Add dressing
to caponata siciliana, toss well and serve.
