- 2 lbs. eggplant
- 8 tbs. olive oil
- 1 lb. onion, chopped
- 2 oz. green celery, chopped
- 1 lb. ripe tomatoes, peeled, seeded and diced
- 1 tsp. capers
- basil leaves
- 2 tbs. vinegar
- 3 oz. green olives
How to make Caponata Siciliana:
Slice and salt the eggplant. Place a weight over and let them drain for one hour to rid them of the bitter water. Next, wash, dry, and dice the eggplant and saute in olive oil. Cook until tender but still crisp and set aside.
Saute the onion and the green celery in 4 tbs. oil. When the mixture of onion and celery is golden brown, add the tomatoes, olives, capers, and let cook for 10 min. Combine the whole with the eggplants; add chopped basil and salt to taste. Toss and serve.
The Caponata Siciliana can be served warm or cold (room temperature) and as an antipasto.
Note: Caponata siciliana is also served in a sweet-and-sour version in which 1 tbs. raisins and 1 tbs. pine nuts are added to a dressing of 1 cup vinegar and 1 tbs. sugar, reduced by 1/3. Add dressing to caponata siciliana, toss well and serve.
Regional recipe from Sicily.