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Categories:
eggplants onions capers wine vinegar olive oil oregano celery green olives pine nuts sugar tomato puree basil
Viewed: 36 - Published at: 9 years agoIngredients
- 2 lg. eggplants, diced
- 2 lg. onions, sliced thin
- 6 tbsp. capers
- 1 cup wine vinegar
- 1/2 cup olive oil
- 1/4 tsp. oregano
- 1 cup celery, diced
- 1 cup stuffed green olives, sliced
- 2 tbsp. pine nuts (Pignoli)
- 4 tbsp. sugar
- 2 cups tomato puree
- 1/4 tsp. basil
Method
- DO NOT PEEL THE EGGPLANT!!
- Dice it, into about 1/2-inch cubes.
- Spread cubes in a shallow baking pan and sprinkle with salt.
- Let sit for about an hour.
- Pat dry.
- Brown the eggplant cubes in olive oil.
- Remove from the pan and allow to drain.
- In the same pan, saute onions, and celery until the celery is tender by firm.
- Remove from the heat and add capers, pignoli, oregano, basil, olives and enough of the tomato puree to mix in well and give the dish a red color, and add some liquidity to the mixgture.
- Heat wine vinegar in sauce pan.
- Dissolve the sugar in the vinegar.
- Add to misture in pan and stir to incorporate all ingredients fullyu,.
- Add salt and pepper to taste.
- Simmer for approximately 10-15 minutes.
- Remove from the heat and place in a ceramic crock.
- Allow to cool.
- Serve at room temperature or cold.
- (Note: The Caponatina will stay in the refrigerator for weeks.)
