Caponatina
APPETIZING EGGPLANTCaponatina 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.
INGREDIENTS1 medium size eggplant, finely diced1 small onion, diced1 stalk of celery, diced1 small red bell pepper, diced1 8oz can of tomato sauce6 green olives, pitted and chopped6 black olives, pitted and chopped1 Tbls of capers1 Tbls of pine nuts2 Tbls of raisins1/2 cup of olive oil1 Tbls of sugar1/4 cup of red wine vinegar1/4 tsp. of salt1/4 tsp of freshly ground black pepperPREPARATION 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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