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Caponata: Kim & AJ
Kim & AJ dressed to impress and brought an impressive Italian favorite straight out of Sicily... Caponata! The mixture of eggplant, tomatoes, onions, olives, basil, and capers spread on baguette slices was just what we needed to pair with our bourbon sidecars!
http://www.olivetomato.com/caponata-a-real-sicilian-appetizer/
- 3 eggplants cut in ½ inch cubes
- 2-3 tomatoes chopped
- 1 onion chopped
- 2 tablespoons capers rinsed
- 1 tablespoon oregano
- ½ cup Greek olives kalamon cut in half
- 2-3 tablespoons olive oil
- 3 tablespoons red wine vinegar
- 2 tablespoons sugar
- 2 tablespoons fresh chopped basil
- Salt/Pepper
*celery and pine nuts are also typically used, but I did not use them in this recipe.
DIRECTIONS
1. Wash the eggplant and cut into ½ inch cubes (do not peel). Place in a colander, salt and let the eggplant sit for about an hour, this helps remove the bitterness but also to absorb less oil. In the meantime cut and prepare all your other ingredients.
2. Heat about 2 tablespoons of oil over medium heat in a large pan that is about 2 inches deep.
3. Add the eggplant and sauté until it starts to turn golden, about 5 minutes.
4. Add the onion and continue to sauté until soft, add the other tablespoon of oil if it is not enough.
5. Add oregano, olives, capers and chopped tomatoes with their juices and simmer for about 20-25 minutes.
6. Mix the sugar with the vinegar and pour over the pan. Heat a few minutes until you can no longer smell the vinegar.
7. Remove from heat, add salt and pepper to taste.
8. Sprinkle some chopped basil.
*Remember the olives and capers contain salt.
* You can use more olive oil if needed.
