Eggplant Caponata
appetizers
1 tablespoon capers
1 small globe eggplant (about 10 ounces)
3 green olives
1 small onion
1 stalk celery
1/4 cup olive oil
2 teaspoons tomato paste
2 teaspoons red wine vinegar
Salt
Pinch cayenne pepper
4 slices French bread
or white bread - crusty, country st
PREPARATION: Drain and chop the capers. Peel and cut the eggplant into 1/4-inch dice. Pit and chop the olives. Cut the onion and celery into fine dice.
Heat 2 tablespoons of the oil in a large frying pan over medium heat and sauté the eggplant until soft, about 10 minutes. Transfer eggplant to a bowl. Add 1 tablespoon oil to the pan and sauté the onion over low heat until caramelized, about 15 minutes. Transfer onion to same bowl. Add the remaining tablespoon of oil to the pan and sauté the celery just until it begins to soften, 2 to 3 minutes. Transfer celery to bowl. Stir tomato paste, capers, olives, and vinegar into vegetables. Season to taste with salt and cayenne pepper.
Recipe can be completed several days in advance and stored, covered, in refrigerator.
SERVING: Toast the bread and cut into quarters. Spread the toast with the Caponata and serve.
Prep Time: More than a day
NOTES : Savory Sicilian appetizer of marinated stewed vegetables with aromatic herbs.
Prepare this Sicilian spread one or two days in advance to allow the sharpness of the vinegar and capers to flavor the eggplant. 0 3234 0 0 0 0 0 0 0 0 0 0
Contributor: Cook's Magazine May 1988
Yield: 4 servings
Preparation Time: 0:45
