Caponata

1. 1

   Fry the eggplant in 1/2 cup of olive oil in a large frying pan. Cook until brown and set pan aside.

2. 2

   Add 2 tablespoons of the remaining oil to another pan and saute the red peppers until tender then add it to the pan with the eggplant.

3. 3

   Add the remaining olive oil to the pan and saute the onions and celery until soft.

4. 4

   Add the capers and give it a quick mix with the vegetables.

5. 5

   Add the tomato paste, sugar, water and vinegar. Simmer for 15 minutes. Add to the eggplant and peppers.

6. 6

   Add the pignoli nuts and olives and cook for 5 minutes, stir to blend the flavors.

7. 7

   Note that salt is not included in this recipe. The capers and olives are salty. When it is cooked - TASTE and then add salt and pepper to taste.

8. 8

   Cool before serving. Caponata will keep for 2 weeks in the refrigerator. I'm sure it will not be in the refrig for that long. It is so delicious it will not be left over.

No additional tips available.