Caponata

Name: Caponata
Ingredients: 2 medium onions, sliced; 2 ribs celery, thinly sliced; 1/2 cup olive oil; 3 or 4 small eggplant, unpeeled and cut in strips, or a 1 1/2 pound eggplant, unpeeled and cut in dice; 8 tomatoes, peeled, seeded, and chopped, or 1 1/2 cups Italian plum tomatoes; 1 1/2 teaspoons salt; 1 teaspoon freshly ground pepper; 1 1/2 teaspoons dry basil or 2 tablespoons chopped fresh basil; 2 tablespoons tomato paste; 1/2 cup capers; 1 cup pitted soft olivesthe Italian or Greek variety; 1 lemon, thinly sliced

12 ingredients

11 steps

Ingredients

2 medium onions, sliced
2 ribs celery, thinly sliced
1/2 cup olive oil
3 or 4 small eggplant, unpeeled and cut in strips, or a 1 1/2 pound eggplant, unpeeled and cut in dice
8 tomatoes, peeled, seeded, and chopped, or 1 1/2 cups Italian plum tomatoes
1 1/2 teaspoons salt
1 teaspoon freshly ground pepper
1 1/2 teaspoons dry basil or 2 tablespoons chopped fresh basil
2 tablespoons tomato paste
1/2 cup capers
1 cup pitted soft olivesthe Italian or Greek variety
1 lemon, thinly sliced

Directions

1

Saute the onions and celery in the oil till just golden in color.
2

Add the eggplant and toss well.
3

Shake the pan several times to blend the vegetables.
4

Add the tomatoes and cook down, uncovered.
5

Do not overcook, for each vegetable should retain its own personality.
6

Add the seasonings and cook 10 minutes.
7

While it is cooking stir in the tomato paste.
8

Add the capers and olives.
9

Correct the seasonings and chill for a day or two before serving.
10

Serve with lemon slices, and some chopped parsley and quartered tomatoes if you like.
11

It will keep, covered, for a week or so in the refrigerator.