Eggplant Caponata - Sicilian

An authentic Sicilian caponata bears no resemblance to a commercial product, and the secret is to prepare the vegetables separately so they retain their own individual taste.

• 3 large eggplants
• 1 1/2 cups olive oil
• 1 head celery, tough outer stalks removed, finely sliced
• 1 large onion, sliced
• 1/3 cup tomato paste, diluted with 2 tablespoons water
• 1 - 2 tablespoons capers
• 1 anchovy, chopped
• 1 1/2 tablespoons sugar
• 3/4 cup fine quality vinegar
• 1/4 cup green olives, pitted and chopped
• 1/4 cup sultanas
• Salt and freshly milled pepper to taste

METHOD

Without peeling eggplants, cube in 1/2 inch dice. Sprinkle with salt and let drain in a colander with a weight on it for one to three hours, the longer, the sweeter. Dry well and set aside.

Heat oil in a deep frying pan. Fry eggplant until brown. Drain on paper towels.

Boil celery in saucepan of boiling water for 3 minutes.

Cook onion in oil remaining from eggplant just until it begins to change color. Stir in tomato paste. Cook for 10 minutes, stirring occasionally. Stir in capers, anchovy, sugar, vinegar and olives. Stir to combine and add eggplant, celery and raisins. Season with salt and pepper to taste and cook over low heat for 10 minutes. Let cool before serving.

recipe from www.inmamaskitchen.com

Contributor: al viola

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