Caponatina - Eggplant Appetizer

Submitted by Chef #1242379

"Probably of Middle Eastern origin, Caponatina or Caponata is one of Sicily's signature dishes."

 

• Ready In: 1hr
• Ingredients: 13
• Yields: 4 cups
• Serves: 6

ingredients

• 1 small onion, finely chopped
• 2 -4 garlic cloves, minced
• 0.5 (3 ounce) can tomato paste
• 2⁄3 cup water
• 1 1⁄2 tablespoons sugar
• 3 tablespoons balsamic vinegar
• 1⁄2 teaspoon salt
• 1 medium eggplant, unpeeled and diced
• 1 cup celery, chopped
• 1 carrot, peeled and minced
• 1⁄3 cup pitted green olives, chopped
• 1 tablespoon capers
• olive oil (for frying)

directions

1. In sauce pan saute' onions and garlic in 3-4 tablespoons oil.
2. Add paste, sugar, salt, and vinegar and simmer 8-10 minutes. Add water, cover and cook 15 minutes, stirring occasionally. Add more water if needed.
3. Fry eggplant cubes until browned. Add to sauce. Add celery, carrot, olives, and capers to frying pan with some additional oil if necessary. Fry about 5 minutes. Add to eggplant-sauce mixture.
4. Cover pot and simmer slowly about 1/2 hour. Add some pepper if desired.
5. Remove from heat and cool. Garnish with raisins or sliced hard cooked egg slices. Serve at room temperature with crusty Italian bread slices or crackers.