Caponatina

By junerodgers

Caponatina or Capponata: This very traditional, Sicilian dish is most often served as an appetizer but also makes the perfect quick and casual meal during the hot summer months.

Serve it with crusty bread, fresh vegetables, olives, and assorted regional cheeses. Try it "bruschetta style" on toast points or toppped over hot pasta. It's delicious and unexpected, and a valuable time saver too. Once prepared, caponatina will stand up to two weeks in the refigerator so it is ready-made to serve the unexpected company or at impromptu gatherings. Caponatina can als be served as a unique and creative side dish at any meal.

Ingredients

• 4 medium eggplants (peeled and diced)
• 1 1/2 cups olive oil
• 4 onions, sliced
• 1/2 cup tomatoe sauce
• 4 stalks celery (diced)
• 12 green olives (pitted and diced)
• 12 large black olives - Not Purple Kalamata -(pitted and diced)
• 1 Tablespoon pine nuts
• 1/2 cup wine vinegar
• 1/4 cup sugar
• salt and pepper to taste

Details

Servings 4

Preparation

Step 1

Fry diced eggplant in 1 cup olive oil until nicely browned. Remove from skillet

Add remaining olive oil and onions, browning gently over medium heat.

Add tomato sauce and celery and cook until tender. Add water if necessary, careful to maintain the consistency of the sauce.

Add capers, olives, pine nuts, and fried egglant.

Heat vinegar and sugar in a small saucepan, stirring until sugar is dissolved.

Salt and pepper to taste.

Allow to simmer appoximately 20 minutes or until flavors and become less sharp and individually defined.

Cool to room temperature before serving and store leftovers, covered, in the refigerator.

The recipe may be doubled as the dish itself stands well and even improves over time. As presented, this recipe will serve 4 when served bruschetta style on toast points.

Additionally, the dish may be garnished with sprigs of fresh parsley or basil and olives. Serve with a side salad and a glass of Sicilian table wine.

Enjoy!

Need a ready-made variation:
Top slices of grilled or fried polenta with caponatina. Drizzle with a bit of good, full bodied olive oil, garnished with fresh springs of basil, parsley, and slices of fresh tomato. Serve as above, as an appetizer or casual, warm weather meal.