Sicilian Caponata

 

I found this recipe in an old 1982 paperback cookbook from the Editors of Consumer Guide called Italian Cooking Class Cookbook. I think I have made just about every recipe in the book and each one is an authentic and delicious classic. This is my favorite must-make summer dish that I love to freeze for a surprise appetizer when we need something deliciously savory. 1 ½ lb eggplant 1 tbs salt 2 large red bell peppers, chopped 1 large onion, chopped 1 large stalk celery, cut into ¼ inch diagonal slices ¼ cup olive oil ¼ tsp dried red pepper flakes 1 14 ½ oz can petite diced tomatoes 1 large garlic clove, crushed 2 tbs red wine vinegar 1 tbs sugar 1/3 cup slivered kalamata olives 1 tbs drained capers Rinse then peel the eggplant and cut into ¾ inch cubes. Place in a colander and sprinkle with the salt, toss, and let it stand in the sink for an hour to let the liquid come out. Rinse the eggplant well and squeeze out all moisture in a clean kitchen towel or paper towels. Reserve. Heat oil in a large skillet over med-high heat. Sauté red bell pepper, onion, celery, and red pepper flakes for 5 min. Add reserved eggplant and cook over medium heat for another 5 min or until the eggplant starts to take on color. Remove from heat. Add the tomatoes, garlic, vinegar, and sugar to the skillet. Cook and stir over medium-high heat for 3 min. Remove from heat. Add the olives and capers to the skillet, and cook over medium-low heat stirring occasionally, until most of the liquid has evaporated and the mixture has thickened, about 10 min. Serve hot as a vegetable side dish, or cool to room temp and serve on an antipasto tray with baguette slices or crostini.