Caponata/Capunatina/Eggplant Relish

A community recipe by exiledcal

Not tested or verified by Nigella.com

Print me

Introduction

From the book "Sicilian Feasts" by Giovanna Bellia La Marca "Tomato catsup in capunatina is my secret ingredient; it might scandalize a Sicilian cook, but because it contains tomato, sugar, and spices, it's a perfect ingredient for this dish. Plain tomato sauce can be substituted."

Ingredients

Serves: 8-10

1 eggplant
¾ cup olive oil
2 green bell peppers (or red pepper - sliced)
2 onions
4 sticks celery
2 tablespoons salted capers (or in vinegar)
¼ cup tomato ketchup
¼ cup red wine vinegar

Method

Caponata/Capunatina/Eggplant Relish is a community recipe submitted by exiledcal and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Cube the unpeeled eggplant and fry in 1/2 cup of the olive oil. Spoon into a bowl.

Add 2 tablespoons oil to the pan, and add the bell peppers. Saute until tender and add to the cooked eggplant.

Slice the onions, cut the celery in 1/2-ich slices, add the capers, and fry in the remaining 2 tablespoons of olive oil. Return the eggplant and the bell peppers to the frying pan, and add the tomato catsup and vinegar. Cook for 2 minutes, and stir to mix the flavours.

Cool before serving. Serve at room temperature.