Sicilian Caponata

Serves: 6

1 tbsp. minced garlic
½ large yellow onion, diced
3 large tomatoes, diced
1 large eggplant, peeled and diced
2 stalks celery, cut into ¼-inch half-moon pieces
2 tbsp. capers
½ large red pepper, diced
3 tbsp. extra virgin olive oil
2 oz. red wine vinegar
1 tbsp. sugar
Salt and pepper to taste

Sauté the onion and garlic in olive oil over medium-low heat for about 5 minutes. Add all remaining ingredients, and cook over low heat for 30-45 minutes, stirring frequently until the vegetables are cooked all the way through, but not mushy.

Taste the mixture and season with salt and pepper if desired.  This dish can be served either warm or cold over crostini or toasted bruschetta. Store in an airtight container in the refrigerator for up to three days.

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