Caponata is a great Sicilian vegetable dish. You can eat it as a relish or along side chicken, beef, roast pork or fish. This Eggplant based recipe has a wonderful sweet and sour taste, a combination of sugar and vinegar. It's great eaten as an antipasto, spooned over toasted , added to baguette, sandwiches or as I eat it over my grilled chicken. You can serve it hot or cold, or at room temperature. It's an ultimate vegetable dish for everyday.
Ingredients
1/4 Cup of Olive Oil
1 Celery Stalk, chopped
1 Medium Eggplant, cut into 1/2 inch cubes
1 Medium Onion
a few cloves of Garlic diced
1 (14 1/2 ounce) can Diced tomatoes
1/4 Cup Red Wine Vinegar
1 Tablespoon of Sugar
1 Jar Capers (drained) 3.75 oz
Sliced Green Olives (a few tablespoons)
Salt & Fresh Ground Pepper to taste
Fresh Basil for garnish, Parsley (optional) Toasted Pine Nuts (optional)
In a large heavy skillet heat the oil over a medium flame. Add celery and sauté until soft, about 2 minutes. Add the eggplant and sauté until softens, about 2 minutes. Add the onion and garlic sauté about 3 minutes.
Add diced tomatoes with juice, simmer over medium-low heat until the flavors blend and mixture thickens, stirring often, about 20 minutes. Stir in the vinegar, sugar, capers and salt & pepper. Transfer Caponata to a bowl and garnish with Basil & Parsley, serve and enjoy!
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