How about trying a Sicilian specialty this Meatless Monday? Caponata is made with eggplants, tomatoes, olive oil and a rich medley of flavors. I tried caponata in several trattorias while my husband and I were traveling to see the wonders of Italy. The dish captivated my tasted buds everytime. When I came home, I was determined to duplicate the dish. Happy to say that I’ve had some success because the caponata I make brings back wonderful memories of Sicily. Serve it as a side dish or a topping for slices of crusty bread. Buon appetito! Caponata Serves 4 to 6 Ingredients
1 pound baby eggplants1/3 cup olive oil½ cup sliced yellow onions½ teaspoon minced garlic1/3 cup diced inner celery stalks1 cup peeled and quartered Italian plum tomatoes2 tablespoons drained whole capers2 tablespoons chopped fresh parley¼ teaspoon salt (or to taste)1/8 teaspoon freshly ground black pepper¼ teaspoon red pepper flakes3 tablespoons white vinegar2 teaspoons sugar2 tablespoons pine nuts
What to Do
Stem the eggplants. Quarter them lengthwise and then cut the pieces into ¾-inch chunks.Heat the olive oil in a large, heavy-bottomed sauté pan over low to moderate heat.Cook the eggplant chunks in a single loose layer for 5 minutes, stirring frequently. (If you don’t have a large sauté pan, cook the eggplant in batches).Transfer the eggplant with a slotted spoon to a warm bowl.Adjust the heat to low and sauté the onions for 1 minute, stirring frequently. Add the garlic and sauté for 1 minute, stirring frequently. Add the celery and sauté for 1 minute, stirring frequently.Return the eggplant to the pan. Stir in the tomatoes, capers, parsley, salt, pepper, red pepper flakes, vinegar, and sugar. Bring the preparation to a simmer. Cover and gently simmer the mixture for 10 minutes, stirring occasionally.Stir in the pine nuts. Turn off the heat and let the caponata partially cool. Transfer it to a bowl. Cover and refrigerate it for at least half a day. Remove it from the refrigerator at least an hour before serving.
