|Joined: 17 Oct 2005|
|Location: Tampa, Florida||
| Posted: Sun Jun 07, 2009 12:37 pm
|Mom's famous Sicilian Caponata
2 Medium Long Eggplants
White Olives (cut in pieces)
Greek Olives (cut in pieces)
1/2 can tomato paste
Chopped garlic (onions can also be substituted)
Pinch of sugar
1/2 glass white vinegar
|Clean and cut eggplants, peel off some of the skin, and cut into square, 2 inch by 2 inch pieces.
Wash and cut celery into pieces, boil, but do not overcook.
Saute' olive oil and garlic (or onions). Put in tomato paste, sugar, basil and vinegar.
Then allow sauce to cool to room temp, and add in capers, pine nuts and olives.
Saute' eggplants in olive oil until cooked, then remove, and pat dry with paper towels.
Mix in eggplants with sauce, and store in the refrigerator.
Here is a picture of what it should look like: