Caponata - Italian

By grammadot

Ingredients

• 2/3 cup extra-virgin olive oil
• 1 large onion, chopped
• 6 garlic cloves, diced
• 6 ribs celery with leaves, chopped
• 2 large eggplant (1 = pounds), a third of the skin removed, eggplant diced into = inch squares
• 3 tablespoons balsamic vinegar
• = cup red or white wine
• 1 teaspoon sugar
• 1 (28-ounce can) whole, peeled
• Italian tomatoes, chopped in the can
• 1/2 cup pitted Greek or kalamata olives
• 1/2 cup pitted green olives
• 2 tablespoons drained capers
• 1/2 cup raisins
• 1/2 cup pine nuts
• 1/2 cup chopped Italian parsley
• 10 basil leaves, cut into small pieces
• Salt and fresh-ground black pepper, to taste

Preparation

Step 1

Heat the olive oil in a large heavy skillet over medium heat. Add the onions, garlic and celery and cook about 5 minutes, stirring occasionally, until soft. Add the eggplant. Continue to cook 10 to 15 minutes until the eggplant softens and is lightly browned, stirring occasionally. Add the balsamic vinegar, wine and sugar and continue to cook 5 minutes to allow the alcohol to burn off. Add the remaining ingredients, except the salt and pepper and continue to cook on medium-low heat 20 to 25 minutes, until the mixture thickens. Add salt and pepper. Chill overnight then serve at room temperature. Makes 6 cups.
Heat the olive oil in a large heavy skillet over medium heat. Add the onions, garlic and celery and cook about 5 minutes, stirring occasionally, until soft. Add the eggplant. Continue to cook 10 to 15 minutes until the eggplant softens and is lightly browned, stirring occasionally. Add the balsamic vinegar, wine and sugar and continue to cook 5 minutes to allow the alcohol to burn off. Add the remaining ingredients, except the salt and pepper and continue to cook on medium-low heat 20 to 25 minutes, until the mixture thickens. Add salt and pepper. Chill overnight then serve at room temperature. Makes 6 cups.