This recipe is from the cookbook James McNair Cooks Italian. A caponata is an eggplant relish with a taste tantalizing sweet and sour flavor. I usually have it on bread as a sandwich or on pasta. You could also serve it with meat, poultry or fish. The original recipe includes capers and olives.
6 tablespoons olive oil
2 pounds eggplants - cut 1 inch thick
2 cups yellow onion - chopped
1 cup red bell pepper - chopped
1 teaspoon garlic - minced
2 1/2 cups canned tomatoes - drained and chopped
1/4 cup red wine vinegar
2 tablespoons sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup pine nuts
1/2 cup fresh basil - chopped
In a skillet, heat 4 tablespoons olive oil over medium-high heat. Add the eggplant and saute until soft and browned (around 10 minutes). Remove to a bowl and set aside.
Add the remaining 2 tablespoons olive oil to the pan and place over medium-high heat. Add the onion and red bell pepper. Saute until soft (around 5 minutes). Stir in garlic and cook 1 minute longer. Add the tomatoes, vinegar, browned eggplant, and sugar, salt, and pepper to taste. Bring the mixture to a boil, then reduce heat to low and simmer uncovered, stirring frequently, for about 25 minutes. Taste and add more vinegar, sugar, salt, and pepper as needed. Stir in the pine nuts and basil. Simmer until heated through.
Calories: 237 Calories From Fat: 59%
Protein: 4g Carbohydrate: 22g
Cholesterol: 0mg Sodium: 367mg