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Caponata/Capunatina/Eggplant Relish

A community recipe by

Not tested or verified by Nigella.com

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Introduction

From the book "Sicilian Feasts" by Giovanna Bellia La Marca "Tomato catsup in capunatina is my secret ingredient; it might scandalize a Sicilian cook, but because it contains tomato, sugar, and spices, it's a perfect ingredient for this dish. Plain tomato sauce can be substituted."

Ingredients

Serves: 8-10

  • 1 eggplant
  • 188 olive oil
  • 2 green bell peppers (or red pepper - sliced)
  • 2 onions
  • 4 sticks celery
  • 2 tablespoons salted capers (or in vinegar)
  • 63 tomato ketchup
  • 63 red wine vinegar

Method

Caponata/Capunatina/Eggplant Relish is a community recipe submitted by exiledcal and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Cube the unpeeled eggplant and fry in 1/2 cup of the olive oil. Spoon into a bowl.
  • Add 2 tablespoons oil to the pan, and add the bell peppers. Saute until tender and add to the cooked eggplant.
  • Slice the onions, cut the celery in 1/2-ich slices, add the capers, and fry in the remaining 2 tablespoons of olive oil. Return the eggplant and the bell peppers to the frying pan, and add the tomato catsup and vinegar. Cook for 2 minutes, and stir to mix the flavours.
  • Cool before serving. Serve at room temperature.
  • Additional Information

    This will keep for up to 2 weeks in the refrigerator.

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