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Caponata Sicilian Style

List of Ingredients




1 large eggplant, unpeeled
1 green pepper, chopped
1 celery stalk, chopped (parboiled)
1 large onion, chopped
1 can tomato sauce
1/2 cup extra virgin olive oil
1 Tbsp. parsley, chopped
1 Tbsp. oregano
2 Tbsp. capers
2 Tbsp. vinegar
1 Tbsp. sugar
1/2 jar stuffed green olives (with pimentoes,
sliced)





Recipe




Cut eggplants into small squares. Do not peel or overcook. Fry in extra virgin olive oil, remove and set aside. In same oil, fry the pepper and onion, set aside. Boil the olives 1-2 minutes to remove bitterness. Combine all ingredients in frying pan, add celery, and tomato sauce. Simmer for 10 minutes. Add salt and pepper to taste.
Serves 4.

Preserving Our Italian Heritage
Sons of Italy, 1991