Copyright Culinary School of the Rockies 2007 Reprinted with permission.
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Caponata
This is a delicious condiment on almost anything — with crackers, as a topping on bruschetta, or as a hot or cold side dish with meat or fowl.
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Prep Time |
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15 minutes |
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Cook Time |
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45 minutes |
| Serves 12 |
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1
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eggplant unpeeled, cut into ½ inch cubes
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2/3
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cup olive oil
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2
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onions diced
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1
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cup celery diced
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1
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lb tomatoes peeled and roughly chopped
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1/3
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cup wine vinegar
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1
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tbsp sugar (or less)
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2
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tsp anchovies (or salt if preferred)
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1/4
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tsp black pepper
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1/8
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tsp cayenne pepper
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14
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oz canned black olives chopped
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2
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tbsp capers rinsed
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2
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tbsp pine nuts
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1
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tbsp lemon juice
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Heat 1/3 cup olive oil in large skillet. Sauté eggplant for 5 minutes, stirring often. Transfer to a bowl.
Add remaining oil to skillet and sauté onions until transparent.
Add celery and tomatoes and cook over medium heat about 15 minutes, stirring often, and breaking up tomatoes.
Stir in vinegar, sugar, seasonings and eggplant. Cover and cook 10 minutes.
Add olives, capers and pine nuts and cook uncovered for about 10 more minutes.
Check seasoning and lemon juice to taste.
Chill well before serving.
Keeps refrigerated for 2 weeks and freezes well.