EVERYDAY CAPONATA
- ÂĽ cup olive oil
- 1 celery stalk, chopped
- 1 medium eggplant, cut into ½-inch cubes
- 1 medium onion, chopped
- 1 red bell pepper, cored, seeded, and cut into ½-inch pieces
- 1 (14½-ounce) can diced tomatoes with juices
- 3 tablespoons raisins
- ½ teaspoon dried oregano leaves
- ÂĽ cup red wine vinegar
- 4 teaspoons sugar
- 1 tablespoon drained capers
- ½ teaspoon salt, plus more to taste
- ½ teaspoon freshly ground black pepper, plus more to taste Fresh basil leaves, for garnish
Instructions:
Caponata is one of the great Sicilian vegetable dishes, often eaten as a relish alongside pork roast or fish. The eggplant-based recipe features a wonderful sweet-andsour taste, one of the hallmarks of Sicilian cooking—a combination of sugar and vinegar that provides a tingling push-and-pull sensation in the mouth.
- In a Large, heavy skillet, heat the oil over a medium flame. Add the celery and sauté until crisp-tender, about 2 minutes. Add the eggplant and sauté until beginning to soften, about 2 minutes. Add the onion and sauté until translucent, about 3 minutes. Add the red pepper and cook until crisp-tender, about 5 minutes. Add the diced tomatoes with their juices, raisins, and oregano.
- Simmer over medium-low heat until the flavors blend and the mixture thickens, stirring often, about 20 minutes. Stir in the vinegar, sugar, capers, and ½ teaspoon each of salt and pepper. Season with more salt and pepper to taste.
- Transfer the caponata to a bowl, garnish with the basil leaves, and serve.