Caponata (Sweet-Sour Eggplant Salad)

By á-2053

Ingredients

• 2 eggplants, peeled and cut in 1” cubes
• 1 red pepper cut in 1” cubes
• 1 yellow pepper cut in 1” cubes
• 1 large Vidalia onion chopped
• 3 celery stalks sliced
• 1 large tomato chopped
• 2 Tbs. balsamic vinegar(Villa Mandori or another very good sweet Balsamic)
• ¼ cup toasted pine nuts
• 2 Tbs. wine vinegar
• 1 cup chopped green olives
• 1/3 cup golden raisins
• 1/3 cup raisins
• 2 Tbs. capers
• 2 Tbs. sugar
• salt and pepper

Preparation

Step 1

Put a light film of olive oil in a large sauté pan and sauté eggplant, tossing gently until tender (about 8 minutes). Remove and do the same with the peppers, finally, cook onions and celery together the same way. In a large saucepan combine tomato, olives, raisins, capers, sugar and vinegars. Heat and stir well until combined. Add all the vegetables and salt and pepper and toss gently to coat. Cook five minutes. Let cool. Best when refrigerated overnight. Bring to room temperature and sprinkle with pine nuts, toss and serve.