Capanata alla Siciliana (Eggplant)

Ingredients

• 4 medium eggplants
• 1½ cup olive oil
• 4 onions, sliced
• 1 cup Italian canned tomatoes, sieved
• 4 stalk celery, diced
• ½ cup capers
• ½ cup chopped parsley
• 12 black olives, chopped
• 1 Tbsp optional pine nuts
• ½ cup wine vinegar
• ¼ cup sugar
• ½ tsp salt
• ½ tsp pepper

Method

1. Peel and dice the eggplant. Heat 1 cup olive oil and fry the eggplant until soft and brown. Remove the eggplant, add the remaining oil and saute the onions.
2. Add the tomatoes and celery and cook till the celery is done. (Add water if necessary to prevent scorching.) Add the capers, parsley, olives, pine nuts and eggplant.
3. Heat the vinegar in a small saucepan. Dissolve the sugar in the vinegar and pour over the eggplant mixture. Add the salt and pepper and simmer gently over very low heat about 20 minutes. Stir frequently. Cool before serving.

Notes

From the kitchen of Judy Nelson.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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