Caponata is an Italian relish that goes with sandwiches, deli trays and meat suppers. It is tangy, sweet, a little acidic but amazingly good as an accompaniment to meat dishes.
2 stalks celery chopped, coarsely sliced
½ Cup of olive oil
1 onion, chopped fine
1 eggplant, 1 1/2 lbs, cubed
2 Bell Peppers, red or yellow, diced in ½” squares
2 zucchini, cubed into small pieces
1/8 Cup tomato paste
½ Cup of white wine vinegar
3 tablespoons white sugar
½ Cup Black olives, pitted, cut in half
2 tablespoons pine nuts
3 tablespoons capers
1 lge carrot, finely diced
1 large ripe tomato cubed
15 leaves basil Julienned
salt and pepper to taste
- Parboil celery and carrots until softened about 2 minutes. Drain.
- In a deep pot over medium heat, heat oil and add onion celery and carrots and cook until soft about 5 minutes.
- Add eggplant, peppers, zucchini, And cook about 5 minutes until soft.
- Stir in tomato paste, vinegar, sugar. Cook another 10 minutes.
- Add olives, pine nuts, capers, basil, combined cook 5 minutes more.
Remove from heat. Serve at room temperature.
This caponata can be preserved in jars for a few months.