Caponata Siciliana
Instructions:
Caponata (which gets its name from the capers that accent it) has an intriguing sweet-and-sour flavor. Serve it as part of a cold antipasto, spread it on bruschetta, or offer it as a first course. 2 small eggplants (1 pound each), ends trimmed, cut into 3â„4-inch pieces 1â„2 cup extra-virgin olive oil 1â„4 teaspoon salt 3 small red onions, thinly sliced 11â„2 pounds ripe tomatoes (4 medium), peeled, seeded, and chopped 1 cup olives, such as Gaeta, green Sicilian, or Kalamata, pitted and chopped 3 tablespoons capers, drained 3 tablespoons golden raisins 1â„4 teaspoon coarsely ground black pepper 4 stalks celery with leaves, thinly sliced 1â„3 cup red wine vinegar 2 teaspoons sugar 1â„4 cup chopped fresh flat-leaf parsley
Makes about 5 cups. Prep: 30 minutes plus cooling Roast/Cook: 55 minutes
- Preheat oven to 450°F. In two jelly-roll pans, place eggplant, dividing evenly. Drizzle with 1â„4 cup oil and sprinkle with salt; toss to coat. Roast eggplant 10 minutes; stir, then roast until browned, about 10 minutes longer.
- Meanwhile, in nonstick 12-inch skillet, heat remaining 1â„4 cup oil over medium heat. Add onions and cook, stirring, until tender and golden, about 10 minutes. Add tomatoes, olives, capers, raisins, and pepper. Reduce heat; cover and simmer 15 minutes.
- Add eggplant and celery to skillet and cook, uncovered, over medium heat, stirring frequently, until celery is just tender, 8 to 10 minutes. Stir in vinegar and sugar and cook 1 minute longer. Cool to room temperature, or cover and refrigerate up to overnight. To serve, sprinkle with parsley.