Caponata

Name: Caponata
Prep time: 30 min
Cook time: 45 min
Total time: 1 h
Yield: Makes 8 cups
Cuisine: American
Ingredients: 1 (2-pound) eggplant, peeled and cut into 1-inch cubes; Kosher salt; 6 tablespoons olive oil, or more if needed; 6 ribs celery, diced (2 cups); 1 medium onion, chopped (about 1 cup); 2½ pounds tomatoes, peeled, seeded and chopped (3 cups); ⅓ cup red wine vinegar; 2 tablespoons tomato paste; 2 tablespoons capers, rinsed and drained; 4 teaspoons sugar; 6 ounces pitted green olives, drained, rinsed and slivered; Salt and fresh black pepper; Salt and fresh black pepper; Chopped fresh basil, to taste; 2 tablespoons pine nuts

Preparation info

Makes
8
cups

Difficulty
Easy
Ready in
1 hr

Appears in

Les Dames d'Escoffier New York Cookbook

By Silvia Baldini and Sharon Franke

Published 2023

About

Over the years, I have often served this family recipe at dinner parties. It always receives rave reviews.

Ingredients

1 (2-pound) eggplant, peeled and cut into 1-inch cubes
Kosher salt
6 tablespoons

Americas
United States
New York
Dinner
Gluten-free
Vegan

Method

Place the eggplant cubes in a colander. Sprinkle with salt, toss to coat and let stand for 15 minutes. Rinse well under cold running water and pat dry with paper towels.
Meanwhile, heat 2 tablespoons oil in a large skillet over medium heat. Add the celery and sauté