Rosalia's Eggplant Caponatina (Little Caponata)

Caponata is a traditional Sicilian sweet-and-sour antipasto of cooked eggplant, typically served cold or at room temperature. The name caponatina, or "little caponata", reflects the small dice of the eggplant. This recipe is from my friend Gail's family, passed down from her Sicilian grandmother, Rosalia. Tender eggplant serves as a veritable flavor sponge, absorbing the tastes of sweet onion and tangy tomato sauce. For more information, serving suggestions, and photos of this recipe, visit www.3zestylemons.com.

• Ready In: 45 mins
• Yields: 20 side dish servings

Ingredients

• 4  medium eggplants, with skins on washed and diced
• 1 1⁄2 cups olive oil
• 4  sweet yellow onions, sliced
• 2  cups tomato sauce, preferably homemade
• 4  large  stalk celery, chopped
• 1⁄2 cup red wine vinegar
• 1⁄4 cup sugar
•  salt and black pepper

Directions

1. In a large saucepan, saute onions and eggplant, seasoned with salt and pepper to taste, in 2-3 batches, until quite tender. Dice eggplant only when ready to saute the next batch. Remove each cooked batch to a large bowl. Add tomato sauce to the eggplant mixture. Place celery in a separate, small saucepan, with enough water to cover. Cook over medium heat until tender, drain, and add to mixture. Use the same small pan to heat the vinegar and sugar, over medium-high heat, stirring until the sugar dissolves. Add to the mixture and stir well to combine. Season with salt and pepper to taste.
2. Serve cold or at room temperature on slices of Italian bread or French baguette. To toast the bread, brush with a little olive oil and broil for 1-2 minutes per side, or place on a hot grill pan for about 1-2 minutes per side.
3. Caponatina may also be used as a side dish alone or with fish.