Description
What is caponata? Well, when cooked down a lot, to some it’s a stew or even a spread. To us it was more of an appetizer or even a condiment. I described it to my sweetie as Italian salsa. Dad would jar and refrigerate it and mom served it alongside cheese, meat or on Italian bread. Typically it is served at room temperature and I like it best on some toasted garlic bread. The flavor complements either chicken or fish well.
Ingredients
- 6 Tablespoons Olive Oil, Divided
- 2 whole Medium-Large Eggplants, Peeled And Diced Into 1cm Cubes
- ¼ cups Red Wine Vinegar
- 2 Tablespoons Sugar
- 3 whole Medium Onions, Chopped Finely
- 4 whole Stalks Celery, Chopped Finely
- 2 teaspoons Salt
- 2 cans (16 Oz. Size) Petite Diced (or Crushed) Tomatoes
- 1-½ ounce, weight Capers
- 1 can (6 Oz. Size) Whole Pitted Black Olives, Drained And Cut In Half Lengthwise
Preparation
Heat 3 tablespoons olive oil in large skillet over medium-high. Add eggplant, reduce heat to medium and cook, stirring until all fully softened. Put aside in a bowl.
Heat the vinegar in a small pan and dissolve the sugar. Bring to a boil and add to eggplant mixture.
Heat the remaining 3 tablespoons olive oil in a large skillet over medium-high. Add onion, celery and salt. Reduce heat to medium and cook, stirring until soft.
Drain the canned tomatoes, reserving 3/4 cup of liquid. Add 2 cups of the tomatoes and the 3/4 cup of liquid to the onion and celery. Add the capers and olives. Simmer for 15-20 minutes.
Add eggplant mixture and cook 5 more minutes or longer for an softer more spreadable result. Let cool and jar.
Yields 6 jars, 1 ½ cup size or 36 servings at 1/4 cup each.
