Make a generous batch of this chunky, olive-studded, Sicilian eggplant antipasto to have on hand—you’ll be set for the week. It makes a wonderful lunch served with sliced prosciutto or any of the great Italian salami along with hard-boiled eggs, can be served on its own with chips and veggies or spooned over fish or chicken. Quite simply, if you could bottle all of the fresh-from-the-garden flavors from the Mediterranean, this Caponata would be it!
INGREDIENTS
2 large eggplants, cut into 1-inch cubes
1/4 c kosher salt
1/2 c red wine vinegar
1 tbsp sugar
1/4 c dried currants or raisins
3/4 c olive oil
3 stalks celery, diced
1 onion, peeled and chopped
4 anchovy fillets, chopped
1 (28 oz) can whole plum tomatoes, quartered
1 c Divina Pitted Frescatrano® Olives
2 tbsp Divina Organic Capers
1 bay leaf
Cracked black pepper, to taste
INSTRUCTIONS
- Toss the eggplant with the salt in a colander and let sit for about 1 hour to drain out the bitter liquid.
- Combine the vinegar and sugar in a small bowl.
- Add the currants and set aside to plump.
- Pat the eggplant dry with paper towels.
- Heat 1/2 c olive oil in a heavy, wide pot over medium-high heat.
- Working in batches, fry the eggplant until browned all over, about 10 minutes.
- Transfer the eggplant with a slotted spoon to a bowl.
- Add the remaining 1/4 c olive oil, celery and onion to the pot.
- Cook over medium heat until just softened, about 10 minutes.
- Stir in the anchovies.
- Add the tomatoes with their juices, olives, capers and bay leaf.
- Return the eggplant to the pot and stir in the currants and vinegar mixture.
- Simmer, stirring gently and often, until the juices thicken slightly, about 10 to 15 minutes. Remove the bay leaf before serving.
- Season with black pepper.
- Refrigerate for at least 1 day and up to 1 week before serving.
