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:

POTREBBE INTERESSARTI
Irene Milito

Published by
Irene Milito

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