- Rating:
- Servings:
- 4 to 6
- Difficulty:
- Medium
- Total Time:
- Recipe By:
- Suzanne Dunaway
Ingredients
- 1 large Eggplant cut into 1/2 inch dice
- 2 teaspoons Salt
- 3/4 cup Extra Virgin Olive Oil
- 1 large Onion chopped fine
- 3 stalks Organic Celery chopped fine
- 1 small Fennel chopped fine and fronds reserved for garnish (optional)
- 4 cloves Organic Garlic chopped fine
- 1 tablespoon Sugar
- 1 1/2 cups Tomato Sauce
- 1/4 cup Capers
- 2 tablespoons Red Wine Vinegar
- 2 teaspoons Balsamic Vinegar
- 1/4 cup Pine Nuts toasted
- Basil shredded
Tomato Sauce
- 1/2 cup Extra Virgin Olive Oil
- 1 medium Onion minced
- 2 cans Whole Dried Chiles crushed or chopped (18 ounce cans)
- Sugar generous pinch
Directions
Place the eggplant in a colander and sprinkle with the salt. While it drains, chop the other vegetables. Blot the eggplant with paper towels after 15 minutes.
Heat half the olive oil in a large skillet and sauté the eggplant over medium-high heat until very brown and crispy around the edges. Transfer to a plate. Add a little more olive oil to the pan and add the onions and celery (and the fennel, if using). Cook over medium heat until nicely golden, then add the garlic and cook for 2 minutes more.
Put the eggplant back in the pan, sprinkle with the sugar, and add the tomato sauce, capers, and vinegars. Simmer together until some of the liquid is reduced and the mixture is fairly thick and shiny, 15 to 20 minutes.
Let cool and serve, garnished with toasted pine nuts, shredded basil, and fennel fronds, if using.
Tomato Sauce
In a large skillet or casserole, heat the olive oil over medium heat, add the onion, and cook until translucent, 3 to 4 minutes. Add the tomatoes when the oil is still very hot, as this will affect their sugar and give the sauce a nice roasted tomato flavor. Add ½ teaspoon salt and the sugar and lower the heat. Cook for 20 minutes, and your sauce is ready for any dish. Makes 4 cups.
Note:
Caponata will keep for up to 3 weeks in the refrigerator, but always serve it at room temperature.
