Name: Caponata (Warm Eggplant and Olive Salad)
Yield: Serves 6
Cuisine: Italian
Ingredients: ¾ cup assorted Italian pickles (a combination of onions, sweet peppers, cauliflowers, cocktail pickles); ⅓ cup green olives, stoned; sea salt; 9 cups cubed eggplants; ½ cup olive oil; ⅓ cup chopped onion; 6 celery leaves, chopped; 2 tablespoons capers, rinsed and dried; ½ cup red wine vinegar; 2 tablespoons pine nuts; 1 tablespoon granulated sugar

Preparation info

Serves
6

Difficulty
Easy

Appears in

Classic Italian Cooking

By Valentina Harris

Published 2008

About

A very traditional antipasto from Sicily and the deep south of Italy. I like to serve it alongside other dishes, particularly soft pecorino cheeses, ricotta, or a bowl of fresh shrimp cooked in their shells. Many versions of this dish still exist, but I especially like this one as it is simple, but has an interesting selection of ingredients and textures.