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Caponata

Caponata is Italian, but nearly every cuisine has some version of it. This recipe is my compilation of several and probably has little relation to any of the originals.





List of Ingredients



• 1 large eggplant, cut in 1/2" chunks
  
• 1 t. Kosher salt
  
• 2 tablespoons olive oil
  
• 1 cup celery, chopped (I sometimes omit)
  
• 1 large onion, chopped
  
• 1 red pepper, chopped
  
• 1 jalapeno, minced (opt.)
  
• 1/4 cup white wine vinegar
  
• 2 tablespoons sugar
  
• 1 can Rotel tomatoes
  
• 1 tablespoon pickled capers
  
• 5-6 Kalamata olives
  
• 2 tablespoons anchovy paste
  
• 2 tablespoons raisins
  
• 1/4 cup pinenuts, toasted
  
• Pepper to taste
  






Instructions



1. If desired, salt eggplant and drain in a colander for 30-45 minutes. Rinse and pat dry with a clean dish towel.
   
2. Saute eggplant, onion, celery, red bell pepper, and jalapeno in olive oil until tender. Stir in remaining ingredients except raisins and pinenuts. Serve at room temperature adding raisins and pinenuts right before presentation.
   






Final Comments


I think that people who salt eggplant to draw out so-called bitterness are people who don't really like the stuff. I rarely bother with this step unless I have a very large, probably aged, eggplant.

This is supposed to keep in the refrigerator for weeks. I'd probably toss it after 10 days.

This is good on my crostini.