Caponata alla Siciliana

Name: Caponata alla Siciliana
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 8 servings Pita chips or toasted bread rounds; 411 grams diced tomatoes, undrained; 2 Tbsps capers, drained; 1 cup rib cup diced celery, about 3 ribs; 2 mediums eggplants, cut into 1-inch cubes; 59 milliliters olive oil; 2 Tbsps olive oil; 71 grams sliced ripe olives, drained; 2 mediums onions, sliced; 0 teaspoons pepper; 118 milliliters pimiento-stuffed olives; 1 Tbsp pine nuts; 118 milliliters red wine vinegar; 1 teaspoons salt; 3 Tbsps sugar

Caponatan all From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Saut eggplants in 1/4 cup hot oil in a Dutch oven over medium-high heat for 10 minutes or until tender and slightly brown.

Ingredients you will need

Eggplant

Cooking Oil

Equipment you will use

Dutch Oven

Remove eggplant, and set aside.

Ingredients you will need

Eggplant

Saut onions in 2 tablespoons olive oil in Dutch oven over medium heat 5 minutes or until golden.

Ingredients you will need

Olive Oil

Onion

Equipment you will use

Dutch Oven

Add tomatoes and celery; simmer, stirring occasionally, 15 minutes or until celery is tender. Stir in olives, capers, and pine nuts. Return eggplant to Dutch oven.

Ingredients you will need

Pine Nuts

Eggplant

Tomato

Capers

Celery

Olives

Equipment you will use

Dutch Oven

Stir red wine vinegar, sugar, salt, and pepper into eggplant mixture. Cover and simmer, stirring occasionally, 30 minutes. Cool. Cover and chill 8 hours.

Ingredients you will need

Red Wine Vinegar