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Eggplant

Written by Mike Biolsi on .

Craving something sweet and salty? Try this family recipe for Caponata with eggplants from your local Farmers’ Markets! Sicilian Style CaponataIngredients
  • 2 large eggplants 
  • 1 large can of crushed tomatoes 
  • ½ cup of olive oil 
  • 2 cups of sugar
  • 2 cups of red wine vinegar(or white)
  • salt
Directions
  1. Cube the eggplants with the skin on
  2. Generously salt, and let it sit in a bowl for 1 hour to reduce the bitterness of the skin, then rise (optional)
  3. Fry the cubed eggplant in ¼ in. or so of oil until the flesh starts to soften 
  4. Mix in tomatoes, vinegar, and sugar and let simmer for 5 minutes, stirring
  5. Let cool to room temperature and serve
  6. Then salt to taste and enjoy by itself on, or on top of bread! 
 Note: Caponata is excellent the day after!

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