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Caponata Alla Giudea Recipe

by Global Cookbook

Ingredients

2 lb Eggplants, peeled and cubed Salt 1 lrg Onion, minced Extra virgin olive oil 2 x Garlic cloves, finely minced, (up to 3) 1 1/2 lb Tomatoes, peeled and minced 3 x Celery stalks with leaves, cut into 1/2 inch, (1-cm) slices

4 Tbsp. Wine vinegar, (up to 6) 1 1/2 Tbsp. Sugar, (up to 3) Pepper 4 ounce Green olives, pitted and cut in half 2 Tbsp. Capers

Directions

1. Cut the eggplants into 3/4 inch (2-cm) cubes. Sprinkle with salt and leave to drain in a colander for an hour.
2. Fry the onion in 4 Tbsp. oil till golden brown. Then add in the garlic and when the aroma rises, add in the tomatoes, celery, vinegar, and sugar (for the latter two ingredients, start with the lesser quantities and add in more at the end to taste), salt and pepper, olives, and capers. Simmer about 15-20 min. Serve cool, garnished, if desired with quartered hard-boiled Large eggs.
3. Notes from KPS: Claudia Roden's recipe is quite similar to the recipe I developed by trial and error except which I add in 2 Tbsp. pine nuts to my recipe.

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