Caponatina is eggplant at its best. This finely chopped version of capponata is a delicious appetizer which can be serve on toasted crusty bread or even over a little pasta. It’s a traditional Sicilian eggplant appetizer which could also be served as a part of your antipasto table.
The sweet and sour flavor of the sautéed eggplant mixed with the rich taste of olive oil and other vegetables will make a memorable appetizer for any occasion.
Making Caponatina is a great start to any great Italian meal. Serve it for a luncheon or at dinnertime.
1 medium size eggplant, finely diced
1 small onion, diced
1 stalk of celery, diced
1 small red bell pepper, diced
1 8oz can of tomato sauce
6 green olives, pitted and chopped
6 black olives, pitted and chopped
1 Tbls of capers
1 Tbls of pine nuts
2 Tbls of raisins
1/2 cup of olive oil
1 Tbls of sugar
1/4 cup of red wine vinegar
1/4 tsp. of salt
1/4 tsp of freshly ground black pepper
Prepare the eggplant by salting them and letting them stand around a half an hour or more to release the excess water. Rinse and pat dry with a paper towel.
In a frying pan sauté the eggplant in olive oil until tender.
Remove the eggplant from the pan and drain on a paper towel and set aside.
Add the onions, celery and bell pepper to the pan and sauté until tender, about 3 minutes.
Stir in tomato sauce, olives, capers, pine nuts and raisins and simmer for 15 minutes.
In a separate saucepan slowly heat the vinegar and sugar until sugar is dissolved.
Stir the sugar vinegar mixture into the tomato sauce .
Stir in the eggplant.
Season with salt and pepper.
Serve warm or cool to room temperature before serving. Serve on toasted bread.
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