This Italian salad, similar in concept to the French ratatouille, is usually served at room temperature as a salad or side dish. Make a large batch if you like because it will keep for up to a week in the refrigerator.
Caponata with Olives and Pine Nuts Recipe
How To make Caponata with Olives and Pine Nuts:
Check below for printable version of this mouth Caponata with Olives and Pine Nuts.
Caponata with Olives and Pine Nuts
- 2 lbs (900 g) eggplant (aubergines), peeled and cut into 1/2-inch (2 cm) cubesSalt
- 6 Tbs (90 ml) extra-virgin olive oil
- 1 large onion, chopped
- 2-4 cloves garlic, finely chopped
- 2-3 ripe tomatoes, cored and chopped Or 2 cups (500 ml) canned tomatoes, drained and chopped
- 1-2 red bell peppers (capsicums), cored, seeded, and chopped
- 1/2 cup (125 ml) chopped parsley
- 1/2 cup (125 ml) lightly toasted pine nuts (pignoli)
- 1/2 cup (125 ml) pitted chopped green and/or black olives
- 1/4 cup (60 ml) capers
- 1 Tbs (30 ml) sugar
- 1 Tbs (15 ml) red wine vinegar Salt and freshly ground pepper to taste
- Place the cubed eggplant in a colander and salt liberally. Let standfor 30 to 45 minutes, rinse well and press between paper towels to dry thoroughly. Heat the oil in a large skillet over moderate heat and saute the eggplant until it absorbs all the oil and begins to brown. Add the onion and garlic and saute for 5 minutes. Add the tomatoes and bell peppers and saute just until the vegetables are tender, about 15 minutes. Do not overcook. Add the remaining ingredients and toss to combine. Serve at room temperature with bread or crackers if desired. Serves 4 to 6.