Posted By Mary Freeland on September 15, 2010

With Fall approaching, our thoughts turn to a heartier fare than we prepared in the summer months. This recipe makes us think of family gathered at the table discussing the day’s events.

Capunatina
Sicilian Eggplant Relish

Ingredients
1/2 c. Extra virgin olive oil
1 med size Eggplant, peeled and diced small
1 c. Onions, diced
1 c. Celery, diced
2 c. fresh tomatoes peeled, seeded, and diced
10 Calamata olives pitted, halved
10 Sicilian olives pitted, halved
1/4 c. White raisins soaked in water for 20 minutes then drained
1 Tbsp. Capers
2 Tbsp. Red red wine vinegar
2 Tbsp. Toasted pine nuts
Salt and fresh ground pepper to taste
Fresh basil for garnish
Crusty bread for serving

Directions
In a large saute/fry pan, over medium heat, add in 1/4 c. of the extra virgin olive oil. When the oil is warm, add in the eggplant. Season with salt and pepper. Saute until the eggplant is soft, about 15 min, stirring occasionally. Remove the eggplant from the pan and set aside.

Using the same pan, over medium heat, add in 2 Tbsp. of the oil. Add the onions. Season with salt and pepper. Saute until soft and lightly golden brown, about 4 min. Remove the onions and set aside.
Add 2 more Tbsp. of the oil to the pan. Add the celery. Season with salt and pepper. Saute until soft, about 3 min. Remove from the pan and set aside.

In the same large saute/fry pan, over medium heat, add the remaining 2 Tbsp. of oil. When the oil is warm, return the eggplant, onions, celeryto the pan. Add the tomatoes, olives, raisins, capers, vinegar and pine nuts. Season with salt and pepper. Cook for about 15 min. Remove from the heat and turn into a serving bowl. Cool the mix slightly and serve with crusty bread. This is a wonderful side dish for roasted meats.
Yields 8 to 10 servings.

Categories: Italian Recipes, Uncategorized
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