Mamma Annette's Caponatina (Eggplant Salad)
Description
Sauteed vegetables are simmered in a tomato and caper sauce and mixed with briny olives in this Sicilian eggplant salad that works as either a light lunch or a side dish at dinner.
Ingredients
•
1 cup vegetable oil, or as needed
•
1 large eggplant, cut into 1/2-inch cubes
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1 bunch celery, cut into 1/2-inch slices
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2 medium onions, sliced
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4 medium green bell peppers, thinly sliced
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1 (6 ounce) can tomato paste
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1/2 cup red wine vinegar
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1/4 cup capers, rinsed
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1 tablespoon white sugar
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salt to taste
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1 (5 ounce) jar pimento-stuffed green olives
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1 (6 ounce) can large black olives
Directions
1
Heat 1/2 inch oil in a large frying pan over medium heat. Add eggplant and saute until browned, about 10 minutes. Remove with a slotted spoon and transfer to a Dutch oven.
2
Add celery to the frying pan with more oil if necessary. Saute until softened, about 5 minutes; transfer to the Dutch oven.
3
Cut onion slices into 1-inch pieces. Add to the frying pan with bell peppers and more oil if necessary. Saute until softened, about 5 minutes; transfer to the Dutch oven.
4
Add tomato paste, vinegar, capers, sugar, and salt to the Dutch oven. Heat over medium heat until simmering, then cook, stirring occasionally, until vegetables are tender, about 20 minutes.
5
Remove from the heat and allow to cool. Add green and black olives and place in the refrigerator to chill before serving, about 1 hour.