Monday, October 8, 2018

Caponata - Sicilian Eggplant Relish



This rich, savory relish will keep for weeks in your refrigerator
if there's any left over. 


Ingredients:

2         medium eggplant, sliced and then diced
1/2      c. olive oil
2         large onions
2         c. celery
16       oz. can tomatoes, strained and chopped
           salt and pepper to taste
2         T. sugar
4         T. vinegar
1/4      c. green (salad) olives
               capers to taste

Directions:

1 - Slice eggplant and squeeze dry with paper towels. Dice into one-inch cubes. Brown in hot oil 10 minutes, until soft and brown.
3 - During last 3 minutes of browning, add onions.
4 - Then add tomatoes and celery and simmer for 15 minutes.
5 - Add vinegar, sugar, salt and pepper, olives and capers.
6 - Simmer 20 minutes longer over low heat.
7 - Tastes best when  served at room temperatures on crackers or crusty Italian bread.

3 comments:

  1. Looks good - sorry for slow reply, I've been working away from home.

    Cheers - Stewart M - Bath, UK

    ReplyDelete
  2. look delicious.
    thank you for recipe. I'll try it

    ReplyDelete
  3. Yum! I enjoy looking through your recipes Doug.

    ReplyDelete