Sicilian Caponata

Sicilian Caponata

Photo by ellen h.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    large eggplant

  • ½

    cup Extra Virgin olive oil plus more for drizzling

  • ½

    cup marinara sauce

  • 1

    medium white onion, diced

  • 2

    cups celery, sliced ½" thick pieces or sliced smaller if you prefer

  • ½

    cup large green olives, pitted and cut into quarters

  • 1

    tsp capers, drained and rinsed if using salt packed

  • 6

    tbsp Heinz white vinegar

  • 2

    tbsp sugar

Directions

1. Peel eggplantlenghtwise, leaving 1 inch wide strips of skin between each peeled section. Chop into 1 1/2 inch cubes or if you prefer smaller 1 inch cubes 2.In a Large heavy skillet, heat 1/4 cup Extra virgin olive oil over medium heat. Add eggplant and cook until soft, stirring often and drizzling with more olive oil if too dry, about 12-15 minutes. Stir in marinara sauce and remove from heat. 3.In another Large skillet, heat 1/4 cup extra virgin olive oil over medium heat, add onions, celery, olives and capers and stir for 1 minute. Add the white vinegar; bring to a simmer, then add sugar and stir until dissolved about 1 minute. Cook, stirring often until onions nad celery are crisp tender, about 5-7 minutes. Add the onion,celery mixture to the skillet with the eggplant and fold gently to incorporate 4. Transfer to a medium bowl with a cover and refrigerate for 24 hours 5. Serve cold or at room temperature. Drizzle with extra virgin olive oil prior to serving


Nutrition

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