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Sicilian Eggplant & Tuna Salad

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Preparation info
  • Serves

    8

    • Difficulty

      Easy

Appears in
Italian Comfort Food

By The Editors of Saveur

Published 2015

  • About

One of Sicily’s most famous dishes, caponata is a relish-like eggplant salad with an agrodolce—“sour-sweet”—flavor. Numerous versions of this salad are found on the island, many of which include seafood. Here, tuna, a Sicilian pantry staple, is added.

Ingredients

  • ¾ cup extra-virgin olive oil
  • 2 eggplants, peeled and cut into small cubes
  • 3 ribs celery

Method

  1. Heat oil in a 12″ skillet over medium-high. Add eggplant and cook until golden, about 10 minutes. Using a slotted spoon, transfer eggplant to a bowl. Reduce heat to medium-low, add celery, onion, salt, and pepper and cook, covered and stirring occasionally, until vegetables are soft, about 15 minutes. Add tomato, if using, to skillet. Cover skillet and cook 10 minutes more

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