Sicilian Caponata

Recipe Photo: Sicilian Caponata
Author
Katie Kambridge
Source of Recipe
The Boston Globe - March 18, 2009
Serves/Makes/Yields
6
Recipe Description

Sicilian caponata is similar to southern French ratatouille; both are stews of eggplant and other vegetables. And like ratatouille, caponata is served as a side dish with roast meat or grilled fish. To my taste, caponata is best on its own, served as a first course, or as an entree for lunch, with some lightly dressed greens on the side. Serve caponata at room temperature with roast meats, grilled fish, or with a green salad.

 

Ingredients

2 medium (about 1 pound total) eggplant, stem end trimmed, cut into 2-inch pieces

1 teaspoon salt, and more to taste

1/2 cup plus 2 tablespoons olive oil

1 small onion, chopped

1 clove garlic, finely chopped

4 stalks celery without the leaves, cut into 1/2-inch pieces

1 cup canned chopped tomatoes

3 heaping tablespoons capers in vinegar, drained

6 large green olives, pitted and coarsely chopped

1/4 cup white wine vinegar

3 tablespoons sugar

4 large fresh basil leaves

5 stems fresh parsley, leaves only 

 

Preparation

1. In a colander, layer the eggplant and salt. Place the colander in a bowl; set aside for 30 minutes to drain.

2. In a large flameproof casserole, heat 2 tablespoons of the olive oil over medium-high heat. Add the onion, garlic, and celery and cook, stirring often, for 7 to 10 minutes or until the celery is tender when pierced with a fork. Add the tomatoes, capers, and olives. Simmer over medium-low heat for 10 minutes more. Turn off the heat.

3. Meanwhile, in a large skillet (large enough to hold the cut eggplant in a single layer), heat the remaining 1/2 cup olive oil over medium-high heat. Add the eggplant and cook, stirring often, for 20 minutes or until the pieces are golden brown and tender when tested with a fork. To be sure, taste a piece.

4. Add the eggplant to the tomato mixture. Turn the heat to medium. Add the vinegar and sugar and continue cooking, stirring constantly, for 5 minutes more. Taste for seasoning and add salt, if you like.

5. Chop the basil and parsley together. Add them to the eggplant mixture. Stir well.

Judith Barrett 

 

Type of Cuisine