Caponata gets its name from the capers in the dish & has a delicious sweet and sour flavour. I served it at room temperature as a side dish, but you can serve it as part of a cold antipasto or heap it on bruschetta. I halved this recipe and it made plenty for four people. This recipe is for about 5 cups.Ingredients:
2 small eggplants (1 lb each), ends trimmed and cut into 3/4 inch pieces
1/2 cup extra virgin olive oil
1/4 teaspoon (or less) of salt
3 small red onions, thinly sliced
4 medium ripe tomatoes, peeled, seeded and chopped (I did not peel or seed & I don't believe it is necessary)
1 cup olives, such as Gaeta, green Sicilian or Kalamata, pitted and chopped. (I used Kalamata as I have never heard of the first two & I love Kalamata olives)
3 tbsp capers, drained
3 tbsp golden raisins (I used sweetened dried cranberries because I don't like cooked raisins)
1/4 tsp coarsely ground black pepper
4 stalks celery, with leaves, thinly sliced
1/3 cup red wine vinegar ( I used balsamic vinegar & worked wonderfully)
2 tsp sugar
1/4 cup chopped fresh flat-leaf parsley (I forgot the parsley all together)
1. Preheat oven to 450F. In two jelly roll pans (I don't have these pans & just used my corningware pan), place chopped eggplant and drizzle with 1/4 cup of oil and sprinkle with salt; toss to coat. Roast eggplant 10 minutes, stir, and then roast until browned, about 10 minutes longer.
2. Meanwhile, in non-stick 12 inch skillet, heat remaining 1/4 cup oil over medium heat. Add onions and cook, stirring, until tender and golden, about 10 minutes. Add tomatoes, olives, capers, raisins (or cranberries) and pepper. Reduce heat; cover and simmer 15 minutes.
3. Add eggplant and celery to skillet and cook over medium heat, stirring until celery is just tender, 8 to 10 minutes. Stir in vinegar and sugar and cook 1 minute longer. Cool to room temperature, or cover and refrigerate up to overnight. To serve, sprinkle with parsley.
