Eggplant Caponata


Caponata

Caponata

 

I get many requests from my friends for Vegetarian dishes. This is a Sicilian recipe for a sweet and sour eggplant relish that can be served on crackers or crostini. I also use it as a sandwich spread when I make an Italian Hoagie sandwich. Take one bite and you will feel like  you are in Italy…Ciao Baby!

 

Ingredients:

1 large eggplant (peeled and diced into half-inch cubes) (4 cups)

1 medium onion finely diced

1 stick celery finely diced

4 cloves garlic finely diced

1 – 16 ounce can of petite diced tomatoes

1 tablespoon tomato paste

1/4 cup of coarsely diced Manzanilla olives

1/4 cup coarsely diced black olives

1/4 cup pine-nuts

1/4 cup raisins

3 tablespoons capers

crushed red pepper to taste

Salt and pepper

1/2 teaspoon dried basil

1/4 teaspoon dried oregano

1/4 cup red wine vinegar

3 tablespoons sugar

Fresh basil for garnish

Directions:

Heat up a large skillet with olive oil over medium high heat. When the oil is hot add eggplant in one layer  to pan. Cook for 4 minutes (do not stir). After 4 minutes turn over the eggplant in the pan to brown the other side for an additional 4 minutes. Remove eggplant to a separate bowl and set aside. Add onions and celery to the skillet with additional oil if needed. When the onions have become translucent add the garlic and cook for an additional 2 minutes. Reduce heat to low and add the remaining ingredients to the pan.  Cook at a low simmer for 8 minutes or until the eggplant is tender. Serve at room temperature.

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About Renee Lalane
I was born and raised in New York. Later in life I moved to Central Florida. I am of Spanish, Portuguese, Italian, Puerto Rican and Cuban decent. I have been working in the restaurant business for most of my life and have owned five along the way. Recently I became aware of the fact that as my elders passed away their recipes passed with them. I call these recipes "Heirloom Recipes" I am dedicating this site to saving recipes from extinction. Not only recipes from my family but from yours. Do you have a unique recipe that needs saving? Send it to me along with a name and picture of your relative and I will review it and possibly post it as an Heirloom Recipe.

4 Responses to Eggplant Caponata

  1. This is always a favorite at home. When available I like to use the fresh herbs. Loved the photo….

    Like

  2. Alfonzo says:

    Renee is the BEST chef around BAR NONE! He is diverse and Never disappoints!

    Like

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