Caponata

Cold eggplant caponata. Derived from Foods of the World, The Cooking of Italy by Waverley Root Time Life Books 1968.p195.

• Ready In: 1 hr 30 mins
• Serves: 12

Ingredients

• 2  lbs eggplants
• 1  teaspoon salt
• 1⁄2 cup olive oil
• 2  cups celery, chopped
• 3⁄4 cup onion, chopped
• 1⁄3 cup wine vinegar
• 4  teaspoons sugar
• 3  cups crushed tomatoes, drained
• 2  tablespoons tomato paste
• 1⁄4 cup kalamata olive, sliced
• 2  tablespoons capers, rinsed
• 1⁄2 teaspoon black pepper
• 1  teaspoon salt
• 2  tablespoons pine nuts

Directions

1. Cut the eggplant into 1/2 inch cubes sprinkle with salt and place in a colander over paper towles or container. After 30 minutes pat dry with dry paper towels and set aside.
2. Mix the wine vinegar and sugar and set aside.
3. In a heavy 12 to 14 inch skillet, over moderate heat, add 1/4 cup olive oil then add celery, stirring frequently for 10 minutes.
4. Add the chopped onions to the celery and cook until soft and lightly colored about 10 minutes. Using a slotted spoon transfer them from the skillet into a bowl.
5. Add the remaining olive oil (1/4 cup) into the skillet, and under high heat add the eggplant cubes, stirring and turning them constantly for 8 minutes or until lightly browned.
6. Return the celery and onions to the skillet and stir in the vinegar and sugar mixture, drained tomatoes, tomato paste, kalamata olives, capers, salt, and black pepper.
7. Bring to boil, reduce reat, simmer uncovered, stirring frequently, for 15 minutes. Stir in the pine nuts. Taste mixture season, if necessary, with salt, pepper, and/or a little vinegar.
8. Cool the caponata then transer to a serving/storage bowl and refrigerate for 4 to 6 hours (overnight is best). Enjoy.