Sicilian Caponata

[Guest guest]

Another great summertime recipe: Try this recipe for

Sicilian caponata...

 

1 teaspoon olive oil

2 cups eggplant cubes with skin on (cut into 1/4-inch cubes)

1 cup diced onion

1/2 cup diced celery

2 crushed garlic cloves

1 1/2 cups diced tomato

4 pitted and sliced black olives

1 teaspoon sugar

1-2 Tablespoons balsamic vinegar

Salt and ground black pepper to taste

1 loaf crusty bread

 

Directions: Heat oil in a nonstick skillet large enough to

hold eggplant in one layer. Add eggplant, onion and celery.

Cover and saute over medium heat for five minutes. Add

garlic

and tomatoes, and saute, covered, for five more minutes.

Diced

tomatoes should retain their shape. Remove from heat and

stir

in olives, sugar, vinegar, salt and pepper. Diagonally slice

bread, and toast. Spoon the mixture onto toast -- or place

in

a bowl with toast or chips on the side. Serves 4

 

 

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