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Sicilian-Style Caponata

Yield 5 cups


  • 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

How to Make It

  1. 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.

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

  3. 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.

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