the delicate caper flower
|The raw ingredients of caponata|
2 or 3 whole tomatoes parboiled (called “pelati”), peeled, seeded and chopped
2 hearts of celery, washed and coarsely chopped
7 ounces (or 200 grams) green olives packed in brine, pits removed and cut into large pieces.
5 ounces (or 150 grams) capers packed in salt
1½ T sugar
|A sauté of onion, celery,tomatoes olives and capers|
Wash and dry the eggplant and sauté it in a large pan with a generous half cup of a light quality olive oil suitable for cooking. When done and tender to the bite, set it aside.
In another large skillet, prepare the sauce. Sauté the onion in a quarter cup of olive oil until it is translucent and add the tomatoes. After a minute or two add the olives, capers, and celery and allow the sauce to cook at a low heat for an additional minute or two. Do not overcook it as you want the celery to maintain its bite. Add the sautéed eggplant to the sauce and continue cooking, adjusting the salt. Then add the sugar and vinegar, stir and remove it from the heat. Allow it to cool before serving. It can be refrigerated up to a week or longer, or preserved for the winter using traditional canning methods.
|Caponata served on hand painted Italian |
majolica from Gumps San Francisco,
a gift from our San Diego friends
Kate Leonard and Richard Forsyth
Ciao a presto!