Sicilian Eggplant Caponata

Source

Author: Bob and Robin Young

Web Page: http://www.rockinrs.com, http://boisefoodieguild.blogspot.com, Facebook - Here's What's Cookin!

Degree of Difficulty

Degree of Difficulty: Easy

Servings

Servings: 15

Ingredients

2

med

Eggplants, cubed and salted. Let weep for 2 hours.

½

c

Pine nuts, dry roasted. Set aside

2

T

Olive Oil

2

lg

cloves Garlic, diced

3

sm

Onions, chopped

1

c

Celery, chopped

14½

oz

Stewed Italian Tomatoes and juice

½

c

Currents of Golden Raisins

½

c

small Capers, rinsed

½

c

Greek green olives, sliced

2

T

Red Wine vinegar

2

t

Pomegranate Molasses

1

Add the olive oil to a saute pan and add the garlic and the onions. Cook until the onions are translucent.

2

Add the eggplant and celery. Cook for 3 minutes. Add the remaining ingredients stirring until the vegetables are tender. Add the pine nuts.

3

Serve on toasted baguette rounds, hot, warm or cold. Flavors will marry and this can be made 2 days in advance and refrigerated.

Cooking Times

Preparation Time: 2 hours and 30 minutes

Cooking Time: 40 minutes

Inactive Time: 24 hours

Total Time: 27 hours and 10 minutes