Sicilian Eggplant Caponata
· 1 Eggplant, large
· 1-2 medium red onions chopped
· 2 Garlic cloves crushed
· 3 celery stalks, chopped
· 1 can of stewed tomatoes
· Tomatoes
· 10 green olives pitted and quartered
· 3 tablespoons of pine nuts ( I've substituted walnuts)
· 1/4 cup of capers
· 1/4 cup of wine vinegar
· 2 Tablespoons of sugar
Wash eggplant, Don't peel it, Cut into 1 inch cubes. Season with salt and pepper. Fry in olive oil until tender. Take out and set aside. Saute onion in the same oil until tender. Add garlic, celery, tomatoes, can of tomatoes and olives. Cook slowly for 10 minutes. Add eggplant, pine nuts and capers. Heat vinegar and stir in sugar. Add to vegetable mixture. Season with salt and pepper. Cook for five minutes more. Serve chilled as appetizer or relish. Serves 6-8.
· 1-2 medium red onions chopped
· 2 Garlic cloves crushed
· 3 celery stalks, chopped
· 1 can of stewed tomatoes
· Tomatoes
· 10 green olives pitted and quartered
· 3 tablespoons of pine nuts ( I've substituted walnuts)
· 1/4 cup of capers
· 1/4 cup of wine vinegar
· 2 Tablespoons of sugar
Wash eggplant, Don't peel it, Cut into 1 inch cubes. Season with salt and pepper. Fry in olive oil until tender. Take out and set aside. Saute onion in the same oil until tender. Add garlic, celery, tomatoes, can of tomatoes and olives. Cook slowly for 10 minutes. Add eggplant, pine nuts and capers. Heat vinegar and stir in sugar. Add to vegetable mixture. Season with salt and pepper. Cook for five minutes more. Serve chilled as appetizer or relish. Serves 6-8.
