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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 12 |
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Makes a party sized portion of rich caponata, to be enjoyed hot or cold. Keep it in the fridge for a couple of days to further mellow and improve the taste. Good paired with crackers or pita bread. Expect to have friends request the recipe. Ingredients:
1 large eggplant |
2/3 cup olive oil (160 ml) |
2 large onions |
1 (28 ounce) can tomatoes (800 ml) |
2 tablespoons sugar |
salt and pepper |
1/2 cup pitted olive (120 ml) |
3 tablespoons capers |
1 teaspoon pine nuts |
Directions:
1. Cut eggplant into approximately 1/2 (1.5 cm) inch cubes and sauté in a large skillet with half the olive oil until brown. Remove from skillet.
2. Dice onions and sauté in remaining half of the olive oil until soft and translucent.
3. Add tomatoes and cook on low heat for 15 minutes.
4. In a small, dry pan carefully toast pine nuts. Shake frequently to prevent burning. Remove from pan when they start to brown.
5. In the small pan, combine vinegar, sugar, salt, and pepper and bring to a boil.
6. Add the contents of the small pan, the eggplant, pine nuts, chopped olives, and capers to the skillet. Cover and simmer on low for twenty minutes.
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