Mamma Annette's Caponatina (Eggplant Salad)

Sauteed vegetables are simmered in a tomato and caper sauce and mixed with briny olives in this Sicilian eggplant salad that works as either a light lunch or a side dish at dinner.

• Preparation Time: 20 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 5 mins
• Calories: 120 Calories

Ingredients

• 1 tablespoon white sugar
• salt to taste
• 1 (6 ounce) can tomato paste
• 1 cup vegetable oil, or as needed
• 1 (5 ounce) jar pimento-stuffed green olives
• 2 medium onions, sliced
• 1 large eggplant, cut into 1/2-inch cubes
• 1 bunch celery, cut into 1/2-inch slices
• 4 medium green bell peppers, thinly sliced
• 1 (6 ounce) can large black olives
• 0.5 cup red wine vinegar
• 0.25 cup capers, rinsed

Recipe Instructions

Step 1

Heat 1/2 inch oil in a large frying pan over medium heat. Add eggplant and saute until browned, about 10 minutes. Remove with a slotted spoon and transfer to a Dutch oven.

Step 2

Add celery to the frying pan with more oil if necessary. Saute until softened, about 5 minutes; transfer to the Dutch oven.

Step 3

Cut onion slices into 1-inch pieces. Add to the frying pan with bell peppers and more oil if necessary. Saute until softened, about 5 minutes; transfer to the Dutch oven.

Step 4

Add tomato paste, vinegar, capers, sugar, and salt to the Dutch oven. Heat over medium heat until simmering, then cook, stirring occasionally, until vegetables are tender, about 20 minutes.

Step 5

Remove from the heat and allow to cool. Add green and black olives and place in the refrigerator to chill before serving, about 1 hour.