Caponata
This eggplant relish is the hallmark of a great Sicilian cook. Johnny remembers coming home from football practice and snacking on a caponata sandwich. Now, that’s Italian! Make it at least a day ahead of serving because the ingredients need some time to get to know each other. Spread it on your favorite bread and pour some wine, too.
Portions: Makes 6 to 8 servings
Ingredients:
- 2 tablespoons pine nuts
- ¹⁄2 cup olive oil (no need to use extra-virgin)
- 1 eggplant, about
- 1¹⁄4 pounds, cut into
- ¹⁄2-inch dice 1 large yellow onion, cut into
- ¹⁄4-inch dice
- 4 celery ribs, cut into
- ¹⁄4-inch dice
- 2 large, ripe beefsteak tomatoes, peeled, seeded, and coarsely chopped or 1 can (14.5 ounces) whole tomatoes, drained and coarsely chopped
- ¹⁄3 cup red wine vinegar
- 1¹⁄2 teaspoons sugar
- 1 cup finely chopped fresh flat-leaf parsley
- ¹⁄4 cup pitted and coarsely chopped kalamata olives
- 2 tablespoons drained nonpareil capers
- 2 tablespoons finely chopped fresh oregano
- Kosher salt and freshly ground pepper
- Crackers, bruschette, or sliced crusty bread for serving
Preparation:
