Author Notes
This is my friend June Feldman's recipe, a treasure from her aunt. It is the best caponata I have ever eaten. Usually served as an hors d'ouevre, it is good for breakfast, lunch, dinner and snacks. —luvcookbooks
Ingredients
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2
medium globe eggplants, in 1/2 to 1 inch cubes
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1
Vidalia onion, diced, in 1/2 inch dice
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1 cup
celery, diced, 1/2 inch dice
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14 ounces
can crushed tomatoes
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2 ounces
capers
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1/4 cup
pignoli nuts
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4 tablespoons
wine vinegar
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2 tablespoons
sugar
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olive oil
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2 pounds
Sicilian green olives, smashed, pitted, and torn into pieces
Directions
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In a large frying pan, cook eggplant cubes in olive oil and a little water until soft. Use low heat. The eggplant should not brown.
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Transfer cooked eggplant to a large saucepan. Cook onion in the frying pan vacated by the eggplant until soft. Add onions to eggplant.
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Add tomatoes and celery to eggplant mixture and simmer for about 5 minutes.
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Dissolve sugar in wine vinegar. Remove saucepan from heat, add the vinegar/sugar solution, capers, pignoli, and olives.
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Stir and salt to taste. Enjoy!
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