CookTeaser

2 Pounds of Eggplant, Italian or other
1 Large Red Onion 3/4″chopped
2 Celery Stalks 3/4″ slices
1 Sweet Red Pepper 3/4″ diced
1 14 Ounce can of diced tomatoes drained, retain the liquid.
3/4 Cup of Olive Oil, EVOO always preferred.
2 TB of toasted Pine Nuts
4 TB of Balsamic Vinegar
1 TB of sugar
2 TB of large Capers if available
24 Green Olives, pitted & halved
4 TB of finely chopped Italian Parsley

METHOD

1. Cut all theVegetables into the 3/4″ dice.
2. Heat 3/4 of a cup of Olive Oil & brown the Vegetables in singular batches, adding additional Oil as needed. Remove each to its individual bowl.
3. In the same pan add the Pine Nuts to refresh & lightly brown. Remove and add to one of the bowls.
4. Add the diced Tomatoes & 1/4 cup of the retained Tomato juice.
5 Return all the vegetables to the pan with the Tomatoes & simmer for about 10 minutes until quite dry.
6. Season well with S&P.
7. Add the Vinegar, Sugar, Capers & Olives to the pan & cook for another 6 or so minutes.
8. Remove the finished mixture from the heat & leave to cool.
9. Taste & rectify seasoning if desired & fold in the Parsley.
10. You now have cooked the classic Sicilian Caponata. And it is a taste treat.