Sicilian-Style Caponata

Southern Living
5 cups


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2 medium eggplants
1/2 cup olive oil
2 small onions, diced
3 tablespoons tomato sauce
2 celery ribs, diced
1/4 cup capers
6 pitted green olives, chopped
6 pitted black olives, chopped
2 tablespoons sugar
2 tablespoons white vinegar
1/2 teaspoon salt
1/2 teaspoon pepper
Garnish: fresh oregano sprigs


Peel and dice eggplants. Sauté in hot oil in a Dutch oven over medium-high heat 5 minutes; remove eggplant from pan, and set aside.

Add onion to pan; sauté 5 minutes or until tender. Add tomato sauce and celery; sauté 5 minutes or until celery is tender.

Return eggplant to pan; stir in capers and next 6 ingredients. Reduce heat, and simmer, stirring often, 20 minutes. Let cool 1 hour. Garnish, if desired. Serve with rustic bread slices.

Note: Caponata may be stored in refrigerator up to 1 week.

Created date

December 2001