Caponata

Name: Caponata
Ingredients: 1 medium onion, diced; celery, diced,half the onion amount; 4 tablespoons extra virgin olive oil; 3 -4 cloves garlic; 4 anchovies; 1 teaspoon salt; 1/4 teaspoon pepper; 1 red bell pepper, diced into 1/2 inch cubes; 1 medium eggplant, diced into 1/2 inch cubes (approx. 1-1/4 pounds); 3 cups peeled and diced tomatoes; 1 tablespoon red wine vinegar; 3 tablespoons capers, drained; 1/2 cup chopped black olives

13 ingredients

10 steps

Ingredients

1 medium onion, diced
celery, diced,half the onion amount
4 tablespoons extra virgin olive oil
3 -4 cloves garlic
4 anchovies
1 teaspoon salt
1/4 teaspoon pepper
1 red bell pepper, diced into 1/2 inch cubes
1 medium eggplant, diced into 1/2 inch cubes (approx. 1-1/4 pounds)
3 cups peeled and diced tomatoes
1 tablespoon red wine vinegar
3 tablespoons capers, drained
1/2 cup chopped black olives

Directions

1

Briskly saute the onions and celery in the olive oil until the onions are brown around the edges.
2

Meanwhile, mince the garlic, anchovies, salt and pepper together.
3

Add to the onions, turn the heat way down and let it stew while dicing the bell pepper and eggplant.
4

Add the diced pepper and eggplant.
5

Cook over moderate heat until the eggplant is completely cooked, almost falling apart.
6

(Eggplant is insatiable when it comes to oil. Don't feed it. If the eggplant sticks too much, toss in a spoonful of water to loosen it.) Add the tomatoes and simmer, partially covered, until the tomatoes are cooked - 10 to 15 minutes.
7

Stir in the vinegar, capers, and olives.
8

Simmer uncovered for a few minutes (until it's no longer watery) then fine-tune the seasoning with salt and pepper.
9

Put in a bowl and let it cool uncovered.
10

When it's at room temperature, serve or refrigerate.