Caponata
olive oil
- 6 celery stalks (chopped)
- 4 tablespoons extra-virgin olive oil
- 2 garlic cloves (diced)
- 1 medium onion (diced)
- 1 crushed red pepper (scalded and pureed)
- 2 large tomatoes (scalded, peeled and pureed)
- 2 tbsp basil
- 1/2 cup green olives (pitted)
- 4 tablespoons capers
- black pepper
- 2 small/medium eggplant (diced)
- 2 tbsp sugar
- 3 tbsp vinegar
Preparation:
Boil the chopped celery for about 5 minutes or until tender. Set aside in a bowl.
Saute the onion and garlic in olive oil.
Add the pureed red pepper, pureed tomato, basil, olives, capers, and black pepper.
Cook for about 10 minutes and set aside.
Heat oil to frying temperature. Add eggplant and cook for 8- 10 minutes, until light brown.
Combine eggplant with tomato mixture and celery. Stir together.
In a small bowl whisk together sugar and the vinegar, add to pan. Cover and cook for about 5 minutes.
Best if refrigerated overnight. Serve warm.
