Classic Caponata
A traditional Sicilian eggplant dish featuring tender eggplant, onions, and tomatoes cooked with capers and vinegar for a sweet and sour flavor. This versatile appetizer can be served warm or cold.
Ingredients
- •5 tablespoons olive oil
- •1 whole eggplant
- •1 medium onion
- •4 cloves garlic
- •1 can diced tomatoes
- •3 tablespoons red wine vinegar
- •2 tablespoons capers
- •⅓ cup fresh basil
- •3 tablespoons pine nuts
Cooking Instructions
- 1.
Heat oil in heavy large pot over medium heat. Add eggplant, onion, and garlic cloves. sauté until eggplant is soft and brown, about 15 minutes. Add diced tomatoes with juice, then red wine vinegar and drained capers. Cover and simmer until eggplant and onion are very tender, stirring occasionally, about 12 minutes. Season caponata to taste with salt and pepper. Mix in fresh basil. Transfer caponata to serving bowl. Sprinkle with toasted pine nuts. Serve warm, at room temperature, or cold. (Caponata can be made 2 days ahead. Cover and chill.)
27 min
