Sicilian caponata
Sicilian eggplant condiment.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.joanneweir.com.
Cooking tools:
- Cast iron skillet
- Skillet
- Baking sheet
- Oven
- Stove
- Chef's knife
- Cutting board
- Pot
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
- Spatula
- Plate
- Paper towel
- Aluminum foil
Ingredients
- Extra virgin olive oil
- 2 pounds eggplant, peeled and cut into 1″ cubes
- 1 large yellow onion, chopped
- Kosher salt
- freshly ground black pepper
- 3 small stalks celery, coarsely chopped, blanched in water for 1 minute, cooled
- 3 tablespoons tomato paste, thinned with 1⁄4 cup water
- 1/2 cup peeled, seeded and chopped tomatoes, fresh or canned
- 3 tablespoons capers, rinsed and drained
- 1 cup green olives, pitted
- Pinch of crushed red pepper
- 1/4 cup red wine vinegar
- 3 tablespoons sugar
- ½ cup dry white wine
- 2 tablespoons chopped fresh flat leaf parsley
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