Caponata Sicilian Agrodolce

Caponata, the best

A Sicilian appetizer we serve on holidays or just when we want it
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 8 people
Course: Appetizer
Cuisine: Italian
Ingredients Equipment Method

Ingredients
  

  • ⅓ olive oil
  • 2 cups diced celery
  • 1 large onion chopped
  • ⅓ cup wine vinegar
  • 1 tsp sugar
  • 2 large tomatoes peeled and diced
  • 1 cup water
  • 1 tbsps capers optional
  • 1 can ripe black olives
  • 1/4 cup pimento stuffed olives optional
  • 2 tbsps chopped parsley
  • 2 minced garlic cloves
  • Salt to taste

Equipment

  • 1 large frying pan

Method
 

  1. Heat the olive oil in a large frying pan
  2. Add celery and cook until tender
  3. Remove celery from the pan with a slotted spoon and set aside
  4. Add eggplant to the pan and cook until lightly browned and tender enough to be mashed
  5. Add the onion and continue to cook until the onion is soft.
  6. Add the garlic and cook until fragrant
  7. Remove the eggplant and onion and put with the celery
  8. Add to the pan the vinegar, subar, tomatoes and water; cook over medium heat for five minutes. Return the vegetables to the pan and simmer uncovered for 20 minutes.
  9. Chill over night.
  10. Serve at room temperature with crackers, bruschetta bread.

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