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Sicilian Vegetable Stew

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Source: The Italian Gourmet

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Active Time:  30 Minutes
Total Time:  1 Hour 15 Minutes
Yield:  Serves 4

In all Sicilian restaurants patrons are welcomed with large, brightly colored ceramic dishes piled high with caponata.

RECIPE INGREDIENTS

2 lb medium-size eggplants

1 lb onions, thinly sliced

1/3 cup olive oil

1 lb ripe tomatoes, seeded and cut into strips

2 tablespoons capers, drained

2 or 3 celery stalks, chopped

6 oz olives in brine, pitted

1/3 cup vinegar of any kind

1 teaspoon sugar

Sicilian Vegetable Stew Recipe at Cooking.com

DIRECTIONS

Wash the eggplants, cut them into small pieces, put them into a large strainer and sprinkle with salt. Set aside to drain for at least 1 hour.

Meanwhile, combine the onions with one-third of the olive oil in a wide, shallow pan. Cook until golden. Add the tomatoes, capers, celery and olives. Mix well and cook for 15 minutes, set aside.

Rinse the eggplant and dry completely. Heat the remaining oil in a skillet over high heat. When the oil reaches its maximum temperature, add the eggplant pieces and fry until well browned. Drain.

Stir the eggplant into the tomato mixture. Sprinkle on the vinegar and sugar and return to low heat. Cook until the vinegar completely evaporates. Serve cold.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008

Nutrition Facts per Serving
Yield: Serves 4

Calories:

344

Sodium:

1148mg

Fiber:

11g

Carbohydrates, Total:

34g

Protein:

% Cal. from Fat:

63%

Fat. Total:

24g

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