Caponata – Sicilian Eggplant Salad Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 Eggplants, peeled and chopped into cubes
1 Large Onion, chopped
½ Cup Olive Oil, more if needed
4 Stalks Celery, chopped
2 Green or Red Peppers, chopped
3 Roma Tomatoes, chopped
1 Cup Pitted Black Olives (preferably Kalamata Olives), chopped
¼ Cup Pine Nuts
1 Heaping Tbsp. Minced Garlic
1 Small Jar Capers, drained
4 Tbsps. Red Wine Vinegar
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Directions: |
Directions:Put 2 tbsp. of olive oil in a large frying pan over medium heat. Add eggplant.
Season to taste with, salt, pepper, garlic, dill, basil, celery seed, parsley, and Spike.
Sauté & season eggplant until cooked through & golden.
Remove eggplant from pan to a mixing bowl.
Add capers to eggplant.
In the same fry pan add 2 tbsp of olive oil to sauté onions and celery until translucent, while adding seasoning to taste.
Add onion/celery mixture to the bowl with the eggplant and pine nuts.
In the same fry pan add 2 tbsp. of olive oil, and sauté peppers with garlic until cooked through; add tomatoes and cook for additional1-2 minutes.
Add pepper/tomato mixture, along with the black olives, to the eggplant mixture.
Season with more salt & pepper, as needed.
Add the red wine vinegar and mix thoroughly, serve warm or cold. |
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Personal
Notes: |
Personal
Notes: This salad takes on different flavors when served warm compared to cold - so, try it both ways! It will keep in the refrigerator for 3-5 days.
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