2 lbs. eggplant
8 tbs. olive oil
1 lb. onion, chopped
2 oz. green celery, chopped
1 lb. ripe tomatoes, peeled, seeded and diced
1 tsp. capers
basil leaves
2 tbs. vinegar
3 oz. green olives
salt
Preparation
How to make the Eggplant and Tomato Stew:
Slice and salt the eggplant. Place a weight over and let them drain
for one hour to rid them of the bitter water. Next, wash, dry, and
dice the eggplant and saute in olive oil. Cook until tender but
still crisp and set aside.
Saute the onion and the green celery in 4 tbs. oil.
When the mixture of onion and celery is golden brown, add the tomatoes,
olives, capers, and let cook for 10 min. Combine the whole with the
eggplants; add chopped basil and salt to taste. Toss and serve.
The Caponata Siciliana can be served warm or cold (room temperature) and as an
antipasto.
Caponata siciliana is also served
in a sweet-and-sour version in which 1 tbs. raisins and 1 tbs. pine
nuts are added to a dressing of 1 cup vinegar and 1 tbs. sugar,
reduced by 1/3. Add dressing to caponata siciliana, toss
well and serve.
