Caponata

Recipe by ngibsonn
READY IN: 4hrs 20mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Briskly sauté the onions and celery in the olive oil until the onions are brown around the edges.
  • Meanwhile, mince the garlic, anchovies, salt and pepper together.
  • Add to the onions, turn the heat way down and let it stew while dicing the bell pepper and eggplant.
  • Add the diced pepper and eggplant.
  • Cook over moderate heat until the eggplant is completely cooked, almost falling apart.
  • (Eggplant is insatiable when it comes to oil. Don't feed it. If the eggplant sticks too much, toss in a spoonful of water to loosen it.) Add the tomatoes and simmer, partially covered, until the tomatoes are cooked — 10 to 15 minutes.
  • Stir in the vinegar, capers, and olives.
  • Simmer uncovered for a few minutes (until it's no longer watery) then fine-tune the seasoning with salt and pepper.
  • Put in a bowl and let it cool uncovered.
  • When it's at room temperature, serve or refrigerate.
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