Caponatina

eggplant

APPETIZING EGGPLANT

Caponatina is eggplant at its best. This finely chopped version of capponata is a delicious appetizer which can be serve on toasted crusty bread or even over a little pasta. It’s a traditional Sicilian eggplant appetizer which could also be served as a part of your antipasto table.

The sweet and sour flavor of the sautéed eggplant mixed with the rich taste of olive oil and other vegetables will make a memorable appetizer for any occasion.

Making Caponatina is a great start to any great Italian meal. Serve it for a luncheon or at dinnertime.

INGREDIENTS

1 medium size eggplant, finely diced

1 small onion, diced

1 stalk of celery, diced

1 small red bell pepper, diced

1 8oz can of tomato sauce

6 green olives, pitted and chopped

6 black olives, pitted and chopped

1 Tbls of capers

1 Tbls of pine nuts

2 Tbls of raisins

1/2 cup of olive oil

1 Tbls of sugar

1/4 cup of red wine vinegar

1/4 tsp. of salt

1/4 tsp of freshly ground black pepper

PREPARATION

Prepare the eggplant by salting them and letting them stand around a half an hour or more to release the excess water. Rinse and pat dry with a paper towel.

In a frying pan sauté the eggplant in olive oil until tender.

Remove the eggplant from the pan and drain on a paper towel and set aside.

Add the onions, celery and bell pepper to the pan and sauté until tender, about 3 minutes.

Stir in tomato sauce, olives, capers, pine nuts and raisins and simmer for 15 minutes.

In a separate saucepan slowly heat the vinegar and sugar until sugar is dissolved.

Stir the sugar vinegar mixture into the tomato sauce .

Stir in the eggplant.

Season with salt and pepper.

Serve warm or cool to room temperature before serving. Serve on toasted bread.

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