Caponatina
Alix
A favorite “picky” before the meal - or a meal in itself!
ingredients
- 2 large eggplants, peeled and diced into 1" squares
- 3/4 cup olive oil
- 3 onions, sliced thin
- 1 1/2 cups diced celery
- 1 sweet pepper, sliced thinly
- 1 can of tomato paste and 2 cans water
- 1 tsp. fennel seed
- 2 Tbs. capers
- 1 jar pine nuts (small jar)
- 1/4-1/2 cup pitted wrinkled olives
- 1/4-1/2 cup green Sicilian olives
- 1/2 cup raisins
- 1/4 cup white sugar
- 1/2 cup white vinegar
- 3/4 tsp. salt
directions
- 1
Fry eggplant in hot olive oil till brown. Remove and drain on paper towel.
- 2
Add onions to remaining oil with celery and peppers. Add tomato paste with water. Add fennel seends and simmer for 20 minutes. The add capers, pine nuts, olives, raisins and eggplant.
- 3
In another pan, over low heat, dissolve sugar, salt and vinegar. Combine with eggplant mixture. Cover and simmer over lowest heat to blend flavors. Taste for flavor.
- 4
Keep in refrigerator. Best made ahead, and freezable.
notes
Serve with toasted bread.
Source: Nana
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