Caponatina
The flavors in this Sicilian caponatina, although traditional, are a bit unexpected for most of us. It’s an unlikely mix of characters. Eggplant. Cocoa powder. Tomato. Cinnamon. Balsamic Vinegar. Currants. Pine Nuts.
Ingredients
- 1/2 cup olive oil
- 1 medium eggplant peeled and diced small to tiny
- Salt
- Freshly ground black pepper
- 1 cup small diced onions
- 1 cup small diced celery
- 2 cups fresh tomatoes peeled, seeded and small diced
- 10 Calamata olives pitted and halved
- 10 Sicilian olives pitted and halved
- 1/4 cup white raisins soaked in water for 20 minutes, drained
- 1 tablespoon capers
- ½ tablespoon cocoa powder
- 1 teaspoon ground cinnamon
- 1 tablespoon granulated sugar
- 2 tablespoons balsamic or red wine vinegar
Instructions
- In a large saute pan, over medium heat, add 1/4 cup of the olive oil.
- When the oil is hot, add the eggplant. Season with salt and pepper.
- Stir in the cinnamon, sugar and cocoa powder
- Saute until the eggplant is soft, about 15 minutes, stirring occasionally.
- Remove the eggplant and set aside.
- In the same saute pan, over medium heat, add 2 more tablespoons of the oil.
- Add the onions. Season with salt and pepper.
- Saute until wilted and lightly golden, about 4 minutes.
- Remove the onions and set aside.
- In the same saute pan, over medium heat, add 2 more tablespoons of the oil.
- Add the celery. Season with salt and pepper.
- Saute until wilted, about 3 minutes. Remove from the pan and set aside.
- In the same large saute pan, over medium heat, add the remaining 2 tablespoons of oil.
- When the oil is hot, add the eggplant, onions, celery, tomatoes, olives, raisins, capers, vinegar Season with salt and pepper.
- Cook for about 15 minutes. Remove from the heat and turn into a serving bowl.
- Cool the mixture slightly and serve with crostini or crusty Italian bread