Sicilian Eggplant and Onion Capenata
A gorgeous platter of sauted eggplant, tomatoes, onions, studded with pine nuts and basil in a tangy dressing. A Sicilian answer to bruschetta but with a lot more glam! A unique, delicious appetizer to spread on crusty Italian bread!
Sicilian Eggplant and Onion Capenata
1 large eggplant or 2 medium, cut into 1-inch cubes
Salt for sprinkling on eggplant
1/4 cup olive oil, plus 2 tablespoons
1 red onion, slivered
1 red bell pepper cored and chopped
2 small celery stalks with greens, thinly sliced
salt and pepper to taste
3 large Roma or Plum tomatoes, pulp and seeds removed, cut into 1/2 inch wide strips, then into 1 inch pieces
2 tablespoon capers
¼ cup pitted black Mediterranean olives, roughly chopped
2 teaspoons honey or to taste
1 bay leaf
¼ teaspoon to ½ teaspoon crushed red pepper flakes
¼ cup red wine vinegar
¼ cup dry white wine
1/3 cup toasted pine nuts
2 tablespoon chopped fresh parsley
2 tablespoon chopped fresh mint, optional
-Heat the oven to 400 degrees F.
-Generously sprinkle eggplant cubes with salt. Set them in a colander to allow the bitterness to be drawn out for about 20 or 30 minutes, while you prepare the remaining ingredients. Pat eggplant cubes dry with paper towels.
-Heat 1/4 cup olive oil in a large saute pan and add the eggplant. Saute, stirring occasionally until the eggplant is soft and begins to brown. Remove from the pan onto paper towels to drain off excess oil.
-Heat 2 tablespoons of extra virgin olive oil in a large skillet. Add the onions, bell pepper, and celery. Season with a pinch of salt and black pepper. Cook for about 5 to 7 minutes, tossing regularly until softened. Stir in the tomatoes and cook for a further 5 minutes, stirring occasionally.
-Add the capers, olives, honey, pine nuts, bay leaf and crushed pepper flakes to the vegetables. Pour in the vinegar and white wine. Stir to combine. Simmer on medium-low heat for 10 minutes.
-Stir in the cooked eggplant and cook for another 2 to 3 minutes in the sauce. Finish with fresh parsley and mint. Chill for 1 -2 hours to allow flavors to meld. Drizzle about 2 tablespoons over the top before serving. Serve cold or at room temperature with crunchy bread slices or crostini. Serves 8 as an appetizer.
Salt the eggplant cubes. Chop celery, slice onions and tomatoes to have all your ingredients ready to go.
In olive oil gently fry the onions until they are soft. Add celery and bell pepper and cook until slightly tender.
Add the tomatoes to the skillet, along with the seasonings and pine nuts. Stir in the cooked eggplant. Season with vinegar and wine, cook together another few minutes.
Chill mixture until ready to serve. Place in a serving bowl, garnished with stems of fresh basil.
Serve with slices of a crusty Italian loaf or country bread. Serves 8 as an appetizer.
