Caponata Eggplant Appetizer

Ingredients

1 1/2 lb unpeeled eggplant, cut in>>> 1 3/4 cubes. 1 tbsp kosher salt 1/2 cup olive oil 1 cup coarsely diced onion 4 med. sweet red peppers cut>> 1 into 3/4 squares (2 1/2 c.) 1 cup celery, coarse dice 8 med. ripe italian tomatoes>> 1 pureed to make 2 c. puree. 1/4 cup red wine vinegar 2 tbsp sugar 1/2 tsp minced garlic 1/4 cup pitted,sliced,black olives 3 tbsp capers (smallest available) 1 salt and ground black pepper

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Preparation
 
Sprinkle the eggplant withh the coarse salt and toss the cubes. Let
them drain in a colander for 1/2 hr., then pat dry with paper towels.

Preheat oven to 375 F.

Heat olive oil in a 12" skillet and saute onion, peppers, and celery
over med. high heat for 5 min., stirring. Add the eggplant and toss
for another 5 min. Add the tomato puree, winer vinegar, sugar, and
garlic and stir for 2 min. longer.

In the skillet (if it s ovenproof) or baking dish, bake the caponata,
uncovered for 20 min. Add the olives and capers and stir well. Bake
15 min. more, or until most of liquid has evaporated.

Cool the caponata, then taste and season with salt and pepper.
Refrigerate, covered, for 24 hrs. before serving. Caponata will keep
for at least a week in the fridge, or 6 mos. frozen.

Yield: about 6 cups

 

 
Servings:
1

 

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