Caponata Siciliana, Italy

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Caponata Siciliana, Italy

 

1 pound Yukon Gold potatoes

1/3 cup plus 1 tablespoon extra-virgin olive oil

1 medium onion, chopped

1/3 cup capers

6 ounces green Sicilian olives, pitted

1 red pepper, chopped

1 yellow pepper, chopped

1 pound chopped eggplant>

1 1/2 cups canned tomatoes, crushed

pinch of salt

 

In a saucepan, simmer the potatoes in water to cover until tender. Drain and

cool, then peel and dice.

In a large sauté pan on medium-low heat, add 1/3 cup olive oil, onions, capers

and olives. Cook for 1 minute; add peppers and eggplant. Cook for 30 minutes,

stirring often.

In a small saucepan, heat 1 tablespoon olive oil and tomatoes. Bring to boil,

then simmer over low heat for 15 minutes.

Add the potatoes and tomatoes to the saucepan with cooked vegetables, adding the

pinch of salt. Turn off heat and let sit for 30 minutes for the flavors to

develop. Serve warm or at room temperature with crusty bread.

Makes 6 servings.