Appetizers, Antipasti and Tapas
Caponata
It hits the tongue in all the right places with its combination of flavors. It is one of my favorites. It is hard to find anywhere anymore. It seems nobody wants to take the time to do it right. Do yourself a favor and make this. It is exquisite.Recipe By : Sitara
Serving Size : 10 Preparation Time :5:00
Categories : Appetizers Spreads Italian
Luncheon Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large eggplant -- peeled & cubed
1 large onion -- chopped
1/2 cup celery -- chopped
1 1/2 cups tomato sauce
8 ounces small pitted black olives -- drained
8 ounces small pitted green olives -- drained
1/2 cup pine nuts
1/4 cup black currants
1 1/2 ounces capers -- drained & rinsed
2 tablespoons sugar
2 tablespoons red wine vinegar
1 tablespoon parsley -- chopped
salt and pepper -- to taste
Place eggplant cubes in colander and sprinkle with salt. Let stand for 20 minutes.
Rinse off the salt and pat dry with paper towels.
Heat extra virgin olive oil in large pot over medium heat. Add eggplant and cook in batches till tender. Drain on paper towels. Add rest of ingredients to pot along with the eggplant and simmer on very low heat 2 hours covered.
Finish with salt and pepper....to taste.