Sicilian Caponata Appetizer

Name: Sicilian Caponata Appetizer
Ingredients: 1 1/2 pounds (675g) eggplant (about 1 large or 2 small); 1 tablespoon (15ml) salt; 2 large red bell peppers; 1 large onion; 1 large stalk celery; 1/4 cup (60ml) extra virgin olive oil; 1/8 to 1/4 teaspoon (0.5 to 1ml) dried hot red pepper flakes; 1 can (14 1/2 ounces or 415g) whole peeled tomatoes or fresh tomatoes with skins removed* (see recipe below for an easy way to remove tomato peels); 1-2 large garlic cloves; 2 tablespoons (30ml) red wine vinegar; 1 tablespoon (15ml) sugar; 8 Italian or Greek style black olives; 1 tablespoon (15ml) drained capers

oneplanetlife.com

This Sicilian Caponata appetizer can be served hot as a vegetable side dish or cooled and served as a relish on a charcuterie tray.

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Ingredients

1 1/2 pounds (675g) eggplant (about 1 large or 2 small)
1 tablespoon (15ml) salt
2 large red bell peppers
1 large onion
1 large stalk celery
1/4 cup (60ml) extra virgin olive oil
1/8 to 1/4 teaspoon (0.5 to 1ml) dried hot red pepper flakes
1 can (14 1/2 ounces or 415g) whole peeled tomatoes or fresh tomatoes with skins removed* (see recipe below for an easy way to remove tomato peels)
1-2 large garlic cloves
2 tablespoons (30ml) red wine vinegar
1 tablespoon (15ml) sugar
8 Italian or Greek style black olives
1 tablespoon (15ml) drained capers