Caponata Salad Recipe

Caponata Salad Recipe

Ingredients

Makes 6 servings

• 1/4 cup olive oil
• 1 medium eggplant, peeled and cut into 1/4-inch dice
• 1 small red onion, chopped
• 1 celery rib, chopped
• 2 garlic cloves, minced
• 2 cups chopped fresh or drained canned plum tomatoes
• 2 tablespoons capers
• 3 tablespoons red wine vinegar
• 2 teaspoons sugar
• 1 tablespoon minced fresh basil or 1 teaspoon dried
• 1/2 teaspoon salt

Method

1. In a large saucepan, heat the oil over medium heat
2. Add the eggplant, onion, celery and garlic
3. Cover and cook until the vegetables are softened, about 15 minutes
4. Add the tomatoes, cover and cook 5 minutes longer
5. Stir in the capers, vinegar, sugar, basil and salt and simmer, uncovered, for 5 minutes to allow flavors to develop
6. Remove from heat and allow to cool slightly, then transfer to a large bowl and refrigerate until chilled, about 2 hours
7. Taste, adjusting seasonings if necessary
8. Serve chilled or at room temperature

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