Sicilian Caponata Salad
Salting eggplant for this traditional Sicilian dish is unnecessary provided that the eggplants you are using are firm and not too big. Leftover caponata can be used to make microwaved cod Niçoise or soupe au pisto.
This recipe is part of Andrew Schloss's Sunday Dinners.
2 medium-size firm eggplants, diced
1 1/3 cups diced celery
1 1/3 cups chopped onion
1 large green pepper, stemmed, seeded and diced
1/4 cup virgin olive oil
2 cloves garlic, finely chopped
2 cups chopped peeled and seeded plum tomatoes
2 teaspoons dried basil
1/2 teaspoon dried oregano
1 1/2 tablespoons minced anchovy
1/3 cup chopped green olives
1 1/2 tablespoons capers
3 tablespoons chopped flat-leaf parsley
3 tablespoons wine vinegar
prep: 5 minutes
total: 20 minutes
1. In a large skillet, cook the eggplant, celery, onion and green pepper in the olive oil over moderate heat for about 5 minutes, until they lose their raw look, stirring frequently.
2. Add the garlic, tomatoes, basil and oregano. Cook until the vegetables are tender, about 10 minutes.
3. Remove from heat and stir in the anchovy, olives, capers, parsley, vinegar and a sprinkling of salt and pepper.