Eggplant Caponata is one of Sicily’s essential dishes. Pronounced ka·puh· naa ·tuh, it is an eggplant salad–more like a relish–made of eggplant, onions, bell pepper, celery, and tomatoes with briny olives and capers, and spiked with vinegar. There are many variations of this tasty eggplant salad.
2 medium eggplants
Salt
1/2 cup olive oil
1 small onion, chopped
4 celery stalks, chopped
1 (about 1-Ib.) can tomatoes
2 to 3 tablespoons red wine vinegar
1 tablespoon sugar
1 tablespoon capers, drained
12 pitted green olives, chopped
1 tablespoon pine nuts, lightly toasted
Salt and black pepper to taste 1 tablespoon chopped parsley
Cut eggplants into small cubes and place them in a colander. Sprinkle with salt and set aside to drain 1 hour. Meanwhile, heat 2 tablespoons oil in a skillet over medium heat, add onion and cook for 5 minutes or until softened. Add celery and cook 3 minutes longer. Drain tomatoes, reserving juice; chop tomatoes. Stir chopped tomatoes and their juice into skillet; simmer, uncovered 5 minutes. Stir in vinegar and sugar and simmer for 15 minutes longer. Set aside.
Rinse eggplant cubes and pat dry on paper towels. Heat the remaining 6 tablespoons oil in a very large skillet, add eggplant, and cook until tender and golden, turning often. Stir in tomato mixture, capers, olives, and pine nuts; season with salt and pepper. Continue to simmer for 2 to 3 minutes longer. Turn into a bowl; let cool. (For best flavor, refrigerate 24 hours to allow flavors to mingle.) Sprinkle with parsley before serving. Makes 6 servings.
Variation: For an added protein, you can garnish the Caponata with flaked tuna.
