Recipe of the Week: Caponata Eggplant Salad
A delicious sweet and sour Sicilian salad that can be made ahead of time and kept in the refrigerator for up to a week. I love making it and serving it alone or on top of crostini bread. Serves eight. (Chef tip: Choose long thin eggplants for a sweeter taste.)
2-3 small eggplants, cubed
1/2 cup extra virgin olive oil
1 small onion, sliced
8 ripe plum tomatoes, chopped
1/4 cup green olives, pitted and halved
1/2 cup celery, chopped
1 tablespoon capers
1/2 cup red wine vinegar
2 tablespoons sugar
1 tablespoon pine nuts, toasted
2 tablespoons golden raisins
1 teaspoon sea salt
1/4 teaspoon crushed red pepper, to taste
Cube eggplant, leaving skin on. Sprinkle with salt and set aside for 30 minutes.
Rinse eggplant with cold water, drain and pat dry. Saute eggplant in 1/4 cup olive oil until golden brown. Remove from pan. Cook onion in remaining 1/4 cup of olive oil until transparent. Add celery, olives, tomatoes, and salt and pepper to taste. Cook for 10 minutes.
Add eggplant, capers and sugar dissolved in vinegar. Cook until well combined. Remove from heat. Add raisins and pine nuts. Let cool. Adjust seasoning.