Slow Cookbook Recipe No. 4

Sicilian Caponata

The Caponata reflects Sicily’s Arab heritage and probably dates back to the ninth century. Culinary historians are still debating whether eggplants were grown perhaps in Roman times, but whatever the case may be, no one can dispute the fact that it is a delicious dish.

INGREDIENTS
6 medium-size eggplants, peeled and cut into 1” cubes

4 stalks celery, sliced into ½” strips

Two white or yellow onions coarsely chopped

2 cloves garlic finely chopped
3 ripe tomatoes chopped

1 cup black olives, coarsely chopped

2 tablespoons capers

2 tablespoons sugar

12 fresh basil leaves, shredded
¼ cup red wine vinegar

1 teaspoon salt

Fresh ground pepper

1 cup extra virgin olive oil



DIRECTIONS
Peel eggplants, cut into cubes, place in colander and salt heavily. Drain for about one hour. Rinse and pat dry.
Heat several tablespoons of olive oil and sauté onion, garlic and celery until soft.
Remove from heat and set aside. Add several tablespoons of olive oil to pan and cook eggplant, turning frequently until lightly browned. Add more olive oil as eggplant sticks easily. Return onion mixture to pan, add tomatoes, olives, capers, sugar, basil, and a grinding of black pepper. Cover and cook over low heat, for about half an hour, stirring occasionally. Serve at room temperature.

Caponata may be used as a relish, a topping for pasta, as a spread on “bruschetta” or on its own as a side dish. Make it ahead of time so flavors will have an opportunity to blend together.

Other versions of the caponata include the addition of red and green peppers, raisins and/or pine nuts, artichokes and anchovies.