Ingredients: |
Ingredients: 8 young eggplants (4-5" long) cut in to 1" cubes
8 small green peppers - cubed
Coarse Salt 1 1/4 thinly diced celery (de-string)
1 1/2 cups boiling water 2 cups olive oil
4 onions thinly sliced
6 small cans tomato paste / depending on amount of eggplant
1 cup chopped Sicilian olives in brine, drained
1 can drained black olives Use other olives also, if desired
1/2 cup capers in wine vinegar, drained
1/2 cup sugar 2/3 cup red wine vinegar
1/4 - 1/2 cup unsweetened baking cocoa
Freshly ground pepper to taste
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Directions: |
Directions:Place the eggplant pieces in a colander, salt them, and let them sweat in the sink for 1 hour, then rinse and dry them.
In a small saucepan, add the celery to the boiling water and cook for 3-4 minutes. Drain the celery, saving the water and set aside.
In a large skillet or electric frying pan, heat half the olive oil. Add half the eggplant pieces and fry until softened and lightly browned, about 12-15 minutes. Drain the pieces on brown paper and continue with the remaining eggplant and oil.
In the same skillet, add the onions and saute' until soft and glazed looking, about 10 minutes. Lower the heat and mix in the tomato paste, reserved celery water, olives, capers, sugar, vinegar, and cocoa. Mix well and let the mixture simmer about 5 minutes. Add the eggplant and celery pieces to the skillet. Mix well to coat the pieces with the sauce. Simmer the mixture uncovered for about 10 minutes. Add salt and pepper to taste.
Spoon mixture into canning jars, seal and store in pantry. |
This recipe for Caponata is from