Caponata -- Eggplant Appetizer

1 lg. eggplant, cubed
1 lg. onion, chopped
2 bunches celery, diced
2 lg. tomatoes, chopped
1/4 lb. green olives, pitted and chopped
1 tbsp. capers
1/4 cup wine vinegar
Sugar, to taste

Directions:

Cut the eggplant into bitesized pieces, slt and then let drain for about 2 hours. In a fry pan, cook the eggplant in olive oil until browned. Remove from the pan and drain. In the oil saute the chopped onions until limp and translucent. Add the chopped tomatoes and celery, which has been diced. Simmer until celery is tender crisp. Add olives, capers, vinegar and sugar, and the drained eggplant. Simmer for about 5 minutes more.

Comments from djplam :

Eggplant appetizers, in Italy, vary from location to location. This recipe is but one of those variations. Some may call it Caponata, some caponatina. See recipe under Caponatina for a good Sicilian variation.

Take from my cookbook, "Old Country Italian Cookbook", by Donald JP La Marca.

User Reviews:

Sorry I took so long to get back . . . Serve it with some crusty, warm, Sicilian Bread . . . Sliced thin, and with seeds. Great appetizer!!!

Submitted by Donald J P La Marca on November 01, 2002

Recipe seems incomplete. What do you do with it when you are done cooking it? Serve it on something?

Submitted by Pat B on December 09, 2002

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