Recipe by KateL
This is the potluck/picnic dish people demand I make late summer. You don't need to like eggplant to love this! Amazingly, it is served at room temperature, and keeps for 3 weeks in the refrigerator. I have been carrying this recipe with me since 1977 from the May issue of Bon Appetit, and each time I move, the panic doesn't leave until I locate this recipe again! Rita posted a canning version of this recipe, if you want to enjoy this year-round: Katel's Caponata #462221.
Top Review by skp321
Wonderful flavor! I made this exactly like the directions. I added all the optional ingredients. The next time I make it I will decrease the sugar a little and add additional garlic. I initially served it warm on toasted bagel crackers! It was delicious. I've had it since then cold and the flavor seems to be even better after being refrigerated overnight. One word of caution from my mistake is not to overlook the eggplant or it will fall apart easily. I was concerned it would stay crunchy so I cooked it a bit too long before adding the other ingredients. Will absolutely make this again! It's healthy and delicious!
- 2 medium eggplants, whole (cut into 1-inch cubes)
- 2 large onions (chopped)
- 1⁄2 cup olive oil
- 1 1⁄2 cups celery (sliced 1/3-inch thick)
- 2 bell peppers (red or green, cut into 1-inch chunks)
- 2 garlic cloves (chopped)
- 2 1⁄2 lbs tomatoes (peeled, seeded and diced OR 1 28-oz. can Italian plum tomatoes, undrained, cut up)
- 1⁄3 cup red wine vinegar
- 2 tablespoons salt (or to taste)
- 2 tablespoons sugar
- 1⁄4 cup fresh basil (chopped or 2 Tbsp dried basil)
- 3 tablespoons tomato paste
- 1⁄2 cup fresh Italian parsley (chopped)
- 1 teaspoon fresh ground black pepper
- 3⁄4 cup stuffed green olive (sliced)
- 4 tablespoons capers (drained (optional)
- 2 carrots (thinly sliced (optional)
- 2 medium zucchini (up to 3, sliced)
- 1⁄2 cup pine nuts, lightly browned in
- olive oil
Directions See How It's Made
- Cut unpeeled eggplant into 1-inch cubes.
- Heat olive oil in a 5- or 6-quart enameled cast iron casserole or Dutch oven.
- Add eggplant and onions and saute for 5 minutes until lightly golden. (This step can be eliminated to save calories, although the recipe will not be as authentic. If you like, just place raw eggplant and onions in casserole and proceed.
- Add the remaining ingredients to casserole; stir gently but thoroughly and simmer, covered, for 30 minutes, stirring occasionally.
- Remove lid and simmer for about 10 minutes more or until thick (this will depend on the juiciness of the tomatoes).
- Serve at room temperature in a bowl surrounded by sliced French or Italian bread or as a salad on romaine leaves.
- Will keep, under refrigeration, for 3 weeks.