I hope you try this recipe while the farmstands are full of produce. While visiting my husband’s cousin in Italy in August, she served us the most delicious caponata as an appetizer. There are lots of variations but this recipe is closest to the one we had. Enjoy!
Ingredients
- 2 medium eggplants (about 2 lbs) cut into 1 inch cubes
- 1 large onion, finely chopped
- 3 stalks celery, diced
- 1 red bell pepper, diced
- 4 cloves garlic, minced
- 28 oz canned crushed tomatoes or 4 fresh tomatoes, chopped
- 1/2 cup green olives, pitted and chopped
- 2 Tablespoons capers, drained
- 1/4 cup red wine vinegar
- 1/2 cup extra virgin olive oil, divided
- 2 Tablespoons sugar or honey
- Salt and freshly ground black pepper to taste
- Fresh basil or parsley, chopped for garnish
Directions
Sprinkle the eggplant cubes with salt and place in a colander for 30 minutes—rinse and pat dry. Heat half the olive oil in a large skillet over medium heat and saute the eggplant in batches until golden brown, adding more oil if needed. Remove and set aside. In the same pan, saute onion, celery and red pepper until softened; add garlic and cook for one more minute. Stir in the tomatoes, olives and capers.
Simmer for 10 minutes. Add vinegar and sugar, stir well and simmer another 10 minutes until the sauce thickens slightly. Gently fold in the eggplant. Taste and season with salt and pepper.
Let cool to room temperature—it’s best after resting a few hours or overnight. Garnish with basil or parsley.
Serve with toasted bread as an appetizer, serve as a side dish or on an antipasto platter.