Recipe Edit

Please either as many details as possible, boxes with * are essential

Title of recipe*
Sicilian Eggplant Caponata

Name of submitter*
Ben

Ingredients (please enter each one on a separate line)*
700-750g/26.5ozs. eggplant (smaller are better) 4 tablespoons salt 2 onions, peeled 5 cloves garlic, peeled 3 tablespoons oil 410g/14oz. tin crushed tomatoes 1 large red capsicum, seeded 2 tomatoes 1.5 tablespoons capers (I used baby capers) 1 cup pitted black olives 3 tablespoons red wine vinegar 1.5 tablespoons sugar Salt and black pepper to taste 30g/1ozs pine nuts, toasted 1/2 cup chopped fresh parsley

Method*
Step 1 - Trim the eggplant and peel half of the eggplants (peeling them makes it a bit softer and gives the caponata a better texture- you can peel all of them if you want). Cut into small chunks and sprinkle with salt while it sits in a colander - this removes the bitterness. Stand for 15 minutes then rinse well. Steam the eggplant until starting to get soft and coloured brown. Step 2 - While it is steaming, dice the onions and garlic. Then cut up the capsicum and tomatoes into small chunks. When the eggplant has finished steaming, heat a large pot on medium heat and add a couple of tablespoons of oil. Fry the onion and garlic until fragrant and soft. Then add the eggplant, tinned and fresh tomatoes, capsicum, capers and black olives. Stir to mix and when it starts simmering, add the red wine vinegar and sugar. Simmer on medium heat for 20-25 minutes until the vegetables soften and develop a thick, glossy sauce. Season with salt and pepper. Step 3 - I prefer letting this sit in the fridge for a day or two so that the flavours develop but you can serve this straight away too. Sprinkle with toasted pine nuts and fresh parsley.

Serves 6-8 Add image

Comments (any other comments)
An Original Recipe by Not Quite Nigella Preparation time: 15 minutes Waiting time: 15 minutes Cooking time: 1 hour

Source (The link to a website or cookbook or wherever it came from)
http://www.notquitenigella.com/2014/05/18/caponata-recipe/