Caponata
Sweet and sour seems to be a trademark of this traditional Sicilian eggplant dish. I checked several recipes and made up my version - less oily, less vinegary, less sugary, I guess.
After chilled in refrigerator over night, all flavors blended with each other and became much better than the taste just after cooked. In fact, I have not tasted Caponata before, so didn't know its "real" taste. It would be great to go to Sicily to taste real one someday! Of course, with J.
Caponata
MAKES about 7 cups
2 (about 2 lb.) eggplants, diced
4 tbs olive oil
1 celery, finely chopped
1 small onion, finely chopped
1 tbs tomato paste
1 (14oz) can petite diced tomato
5 large green olives, seeded, chopped
1/3 cup golden raisins
2 tbs caper in salt, rinsed
3 packs of Splenda (or some sugar)
2 tbs white wine vinegar
2 tbs red wine vinegar
1/4 cup pine nuts, toasted
A handful of fresh basil, chopped
salt and black pepper for taste
1. Heat 3 tbs oil in a Dutch oven, saute eggplants until they become very tender, transfer to a bowl, set aside.
2. Heat remaining 1 tbs oil in now-empty-Dutch oven, saute celery and onion with a little of salt until they soften, stir in tomato paste, cook for 1 min, add in diced tomato, cover and simmer for 10 mins.
3. Add in olives, raisins, Splenda, vinegar, cook for 5 mins, adjust taste with salt and pepper, mix in pine nuts and basil, chilled overnight
