Yields: 8 Servings
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Cuisine: Italian
Main Ing: Eggplants 1/2 cup olive oil 7 cups Eggplant unpeeled, 1-4 inch dice 1 1/2 cup Onion finely chopped 1 1/2 cup Celery finely chopped 2/3 cup green olives chopped pitted 6 tablespoon Capers chopped drained bottled 1/2 cup red wine vinegar 3 tablespoon sugar or more, to taste 6 tablespoon golden raisins optional 6 tablespoon pine nuts toasted lightly 6 plum tomatoes cut into 1/4-inch diced (about 1 cup) 1/2 cup parsley leaves finely chopped flat-leafed Salt Caperberries for garnish Freshly ground pepper |
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In a heavy skillet, heat 2 tablespoons of the oil over moderately high heat until hot but not smoking. Sauté the eggplant, stirring, for 3 to 5 minutes, or until tender, and transfer to a bowl. To the skillet add the remaining 2 tablespoons oil and in it cook the onion and the celery over moderate heat, stirring, for 5 minutes. Add the olives, capers, vinegar, sugar, raisins, pine nuts, and tomatoes and cook the mixture, covered, stirring occasionally, for 5 to 10 minutes, or until it is cooked through and the celery is tender. Transfer it to the bowl. Stir in the parsley, let the Caponata cool, and chill it, covered, overnight. Season the Caponata with salt and pepper
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