Caponata Sweet and sour Sicilian eggplant relish.Posted: Updated:
1 ea Eggplant diced 1”-Saute to golden brown
4 Celery stalks diced 1”- pan fry to golden brown
1/2 cup Green olives pitted, chopped
3ea Roasted green peppers, 1” dice
Agrodolce (sweet and sour)
Sugar ¼ C
Red wine Vinegar ¼ C
Combine in a small stainless steel pot.
Bring to a simmer over medium flame.
Cook until clear, about 4 minutes.
½ cup Extra virgin olive oil
Red pepper flakes
Combine sautéed eggplant, celery, roasted peppers and olives in a mixing bowl.
Add the Agrodolce and olive oil.
Season to taste with salt and crushed red pepper.
Raisins and pine nuts
Sautéed Fennel and/or onions