Sicilian Caponata | ANN OGDEN GAFFNEY
Deliciously sweet and sour, Sicilian Caponata is one of the tastiest, easiest ways to use eggplant when it is abundant. Eaten at room temperature, it's an integral part of the summer antipasto table.
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.annogdengaffney.com.
Ingredients
- ¼ cup olive oil, divided
- 2 large eggplants, skin on, cut into 1" dice (see Ann's Tips)
- 4 sticks of celery, in a rough dice
- 1 cup water
- 1 onion, diced
- 2 tbsp tomato concentrate
- ¼ cup capers, rinsed and drained
- ½ cup black oil cured olives, pitted
- 2 tbsp chopped sun dried tomatoes
- ½ cup red wine vinegar
- 3 tbsp sugar or to taste
- salt to taste. (see Ann's Tips)
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