Caponata is good served warm or at room temperature and tastes even better when the flavors have been allowed time to meld. Serve it over toasted bread triangles.
- 1/2 cup red wine vinegar
- 2 tsp. sugar
- 1/4 cup chopped fresh basil
- 1 Tbs. drained capers
- 2 medium eggplants (2 1/2 lbs.), cut lengthwise into 1/2-inch-thick slices
- 2 Tbs. olive oil
- 1 small onion, minced
- 2 stalks celery, chopped
- 15-oz. can Italian whole tomatoes
- 1/4 cup (about 20) pitted oil-cured olives, chopped
- Arrange eggplant slices in single layer on clean kitchen towels or paper towels. Sprinkle both sides liberally with salt. Let stand 1 hour to allow bitter juices to drain.
- Preheat broiler or prepare grill. Rinse eggplant slices and pat dry. Brush slices with 1 tablespoon oil. Broil or grill until eggplant slices are soft and slightly charred, 4 to 6 minutes per side. Set aside to cool.
- In large skillet, heat remaining 1 tablespoon oil over low heat. Add onion and cook 1 minute. Add celery and cook, stirring occasionally, until tender, about 10 minutes. Add tomatoes (with liquid), olives and capers. Increase heat to medium and cook, stirring occasionally and breaking up tomatoes with spoon, until liquid is slightly reduced, about 7 minutes.
- Meanwhile, coarsely chop eggplant. Add to tomato mixture and cook 1 minute. Stir in vinegar and sugar and cook, stirring occasionally, until most of liquid evaporates, about 10 minutes. Remove from heat and stir in basil.
- Serving Size: Makes 5 cups
- Calories: 165
- Carbohydrate Content: 24 g
- Fat Content: 8 g
- Fiber Content: 7 g
- Protein Content: 4 g
- Saturated Fat Content: 1 g
- Sodium Content: 404 mg