Sicilian Eggplant Caponata

 I spent 2 weeks in Sicily in 1971 with 2 German Friends. We had an incredible time.

This is a traditional Sicilian Appetizer Recipe and it's delicious.

Here's what you'll need:

Preheat the oven to 425 Degrees.

A Sheet Pan

A Large Non Stick Skillet with a Cover.

1 lb. of Eggplant. (2 Medium or 1 Large). Peeled and  Chopped  into 1/2" Pieces equal to 5 C.

3 TBS Olive Oil, divided.

1/2 tsp Sea Salt, divided.

1 Small Onion, Chopped (about 1/2 C)

1 C Diced Red Bell Pepper

2-3 Stalks of Celery, Finely Chopped, at least 1/2C.

1 1/3 C of (Cut in Half) Pitted Green Olives.

1/4 C of Capers, (rinsed and drained).

2 C Tomato Sauce

1- 6 oz. Can of Tomato Paste

5 TBS of Red Wine Vinegar.

1 TBS Granulated Sugar ( I use Sugar Free Monkfruit Granuated Sugar)

Fresh Ground Pepper to Taste.

Fresh Chopped Basil (about 1/2 C)

Directions:

On the Baking Sheet:

All of the Eggplant.

2 TBS Oil.

1/4 tsp Sea Salt.

Toss and Coat Well.

Spread it into an Even Layer.

Bake 35 - 45 Minutes until Browned.  (Mix it Half Way through)

Remove from the Oven and set aside.

In the Preheated Skillet on Medium Heat:

Remaining TBS of Oil.

Add:

Onion

Celery

Bell Pepper

Remaining 1/4 tsp Salt.

Sauté until Softened about 3-5 Minutes.

Add:

Roasted Eggplant

Capers

Olives

Tomato Sauce

Tomato Paste

Cover and Reduce Heat and Simmer for 5-8 Minutes.

Remove the Cover and Add;

Vinegar

Sugar

Cook for another 2 Minutes.

Add additional Salt and Pepper to Taste.

Add:

Basil

Stir to Combine Well and Remove from Heat and Set Aside to Cool.

Transfer to a Covered Bowl and Refrigerate until Cooled.

Serve with your favorite Crackers and Pita Chips.

Enjoy!

Peace in the Kitchen!