Mamma Annette's Caponatina (Eggplant Salad)
This recipe was passed down from my grandmother Yandoli to my mother to me. I loved it as a child and still love it! Serve it as a side dish or as a light vegetarian lunch.
- Serves: 10 persons
- 1cup vegetable oil, or as needed
- 1large eggplant, cut into 1/2-inch cubes
- 1bunch celery, cut into 1/2-inch slices
- 2medium onions, sliced
- 4medium green bell peppers, thinly sliced
- 1(6 ounce) can tomato paste
- ½cup red wine vinegar
- ¼cup capers, rinsed
- 1tablespoon white sugar
- salt to taste
- 1(5 ounce) jar pimento-stuffed green olives
- 1(6 ounce) can large black olives
Step 1Heat 1/2 inch oil in a large frying pan over medium heat. Add eggplant and saute until browned, about 10 minutes. Remove with a slotted spoon and transfer to a Dutch oven.
Step 2Add celery to the frying pan with more oil if necessary. Saute until softened, about 5 minutes; transfer to the Dutch oven.
Step 3Cut onion slices into 1-inch pieces. Add to the frying pan with bell peppers and more oil if necessary. Saute until softened, about 5 minutes; transfer to the Dutch oven.
Step 4Add tomato paste, vinegar, capers, sugar, and salt to the Dutch oven. Heat over medium heat until simmering, then cook, stirring occasionally, until vegetables are tender, about 20 minutes.
Step 5Remove from the heat and allow to cool. Add green and black olives and place in the refrigerator to chill before serving, about 1 hour.