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On the inviting southern Italian island of Sicily, a traditional sweet-sour appetizer salad called "caponata" is made with a combination of flavorful vegetables and piquant seasonings. It is a good dish for entertaining, as the salad can be made in quantity and kept in a tightly closed container in the refrigerator for several days. It is best to use a garden-fresh eggplant and good olive oil.
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| What You Need: |
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1 large eggplant, about 1½ pounds, washed
Salt
About ¾ cup olive oil
1 large onion, peeled and chopped
2 large stalks celery, cleaned and chopped
3 medium-sized fresh tomatoes or drained canned Italian plum tomatoes, chopped
¼ cup tomato paste
3 to 4 anchovy fillets, drained and minced
3 tablespoons drained capers
1/3 cup minced black olives
2 teaspoons sugar
Freshly ground pepper
¼ cup wine vinegar
1/3 cup chopped fresh parsley
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| How To Cook: |
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1. Cut unpeeled eggplant into small cubes, about 1 inch each. Put in a colander and sprinkle with salt.
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2. Allow to drain 30 minutes. Pat dry with paper toweling and set aside. Heat 1/3 cup oil in a large skillet.
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3. Add onion and celery, and saute until tender.
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4. Push aside and add eggplant cubes, several at a time, and cook over brisk heat, stirring often, until tender and golden.
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5. Add more oil as needed. Add remaining ingredients, except parsley, and cook slowly, uncovered, until vegetables are tender, about 30 minutes.
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6. Remove from heat and mix in parsley. Refrigerate at least 24 hours before serving.
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7. Serve with chunks of crusty Italian or French bread.
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