Caponata

Name: Caponata
Ingredients: 2 large eggplants (about 2 1/2 pounds total); 1 1/2 cups olive oil (not extra virgin); 1 onion, sliced thin; 6 ribs celery, cut crosswise and blanched 1 minute in boiling water; 1 cup green olives, pitted and chopped coarse; 1/2 cup capers; 1 1/2 cups tomato sauce; 1/2 cup white wint vinegar; 2 tablespoons sugar; 2 tablespoons unsweetened cocoa powder

10 ingredients

4 steps

Ingredients

2 large eggplants (about 2 1/2 pounds total)
1 1/2 cups olive oil (not extra virgin)
1 onion, sliced thin
6 ribs celery, cut crosswise and blanched 1 minute in boiling water
1 cup green olives, pitted and chopped coarse
1/2 cup capers
1 1/2 cups tomato sauce
1/2 cup white wint vinegar
2 tablespoons sugar
2 tablespoons unsweetened cocoa powder

Directions

1

Cut the eggplant into 3/4-inch cubes, toss in a calendar with a generous amount of salt; let sit 1 hour. Rinse the eggplant well; pat dry on paper towels.
2

Heat 1 cup of the oil in a large deep skillet until hot but not smoking and fry the eggplant in small batches, for 2-3 minutes or until golden brown and tender. Transfer with slotted spoon to paper towels to drain.
3

Discard remaining oil and add the remaining 1/2 cup oil; cook the onion over moderate heat, stirring, until golden. Add the celery and coo, stirring, for 1 minute. Stir in the olives, capers, tomato sauce, vinegar, sugar, and the cocoa powder; simmer for 5 minutes.
4

Add the eggplant and simmer, stirring occasionally, for 10 minutes. Season with salt and pepper, transfer to a wide, shallow dish and chill, covered, overnight.