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Sicilian Caponata

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Rate this recipe 4.2/5 (5 Votes)
Sicilian Caponata 1 Picture

Ingredients

  • 1 large eggplant
  • 1/2 cup Extra Virgin olive oil plus more for drizzling
  • 1/2 cup marinara sauce
  • 1 medium white onion, diced
  • 2 cups celery, sliced 1/2" thick pieces or sliced smaller if you prefer
  • 1/2 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

Details

Preparation

Step 1

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

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