Makes 8 servings: Caponata is one of the classic dishes of Sicilian cooking, and there are many variations, including one with seafood and another with raisins and pine nuts. At Christmas time, many Sicilians make a special caponata with celery, almonds, capers, and olives. This recipe is caponata the way I like it, based on the variations I have tasted. Caponata tastes best if it is allowed to mellow at least a few hours or overnight. It keeps well in the refrigerator for several days but should be served at room temperature.
ingredients 2 medium eggplants, about 12 ounces each, cut into 1-inch dice Salt 1 large onion, chopped 1⁄4 cup olive oil 11⁄2 cups tomato puree 2 tender celery ribs, chopped 1 cup chopped green olives 1⁄4 cup capers, rinsed and drained 3 tablespoons sugar 1⁄3 cup red wine vinegar Vegetable oil for frying 2 medium red ringer peppers, cut into scaled down pieces coocking instruction 1. Layer the eggplant pieces in a colander, sprinkling each layer with salt. Place the colander over a plate and let stand 1 hour. 2. In a large saucepan, cook the onion in the olive oil over medium heat until tender, about 5 minutes. Add the tomato, celery, olives, capers, sugar, and vinegar and stir well. Bring to a simmer and cook 15 minutes. 3. In a large heavy skillet, heat 1⁄2 inch of the vegetable oil over medium heat. Add a piece of pepper. If it sizzles rapidly, the oil is hot enough. Carefully add the remaining peppers. Cook until the peppers are tender and beginning to brown, about 10 minutes. Remove the peppers with a slotted spoon and add them to the tomato sauce. 4. Rinse the eggplant pieces and pat them dry with paper towels. Add more oil to the skillet if necessary. Fry the eggplant in batches until tender and browned, about 5 minutes. Transfer the eggplant to paper towels to drain. 5. Stir the eggplant into the tomato sauce and simmer 10 minutes. Serve at room temperature .in last good appetite for everyone.
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