Eggplant figures prominently in many Mediterranean dishes, and Sicilian Eggplant is no exception. This caponata-like version features olives, capers, balsamic vinegar, and pears for a sweet and sour flavor. Serve with toasts or crusty bread. Preparation hint: Best when made at least a day ahead and brought to room temperature before serving.
Base SKU:
1339
Cuisine:
Italian
Prep Time:
30 Minutes
Cooking Time:
1 Hour
Yield:
6 Servings
Source:
EthnicGrocer
Ingredients:- Click "View all receipe products" to see all recipe products.
1
Eggplant, medium, trimmed and cut into 3/4-inch cubes
3
Celery ribs, cut into 1/4-inch slices
1
Pear, firm but ripe, peeled, cored and cut into 1/4-inch cubes
to taste
Black pepper
1/2 can(s)
Imported Italian tomatoes, 28-oz can, seeded and pureed
1/2 cup(s)
Black olives, pitted
2 tablespoon(s)
Balsamic vinegar
1 tablespoon(s)
Sugar
2 tablespoon(s)
Parsley, fresh, minced, for garnish
Crostini, to accompany
Instructions:
1.
In a medium saucepan, bring salted water to a rolling boil.
2.
Meanwhile, heat 3 tablespoons of the olive oil in a large saut; pan. When the oil is hot, add the eggplant cubes. Saut; over medium heat for about 10 minutes, stirring often. Remove with a slotted spoon and let drain on paper towels.
3.
Cook the celery in the boiling water for about 8 minutes, or until tender but firm. Drain well and set aside.
4.
Place the remaining oil in a large saut; pan and turn the heat to medium. Add the pear and season with salt and pepper to taste.
5.
Stir well and cook for approximately 5 minutes. Add tomatoes, celery, capers, olives, vinegars, and sugar. Cook for 15 minutes, or until the tomato has reduced to a thick sauce.
6.
Add the eggplant, stir to combine the ingredients, and cook for 10 minutes, or until eggplant is tender but still holds its shape. Transfer to a platter and shape into a mound. Cool.
7.
Cover and refrigerate for several hours or overnight. Before serving, bring to room temperature, sprinkle with parsley, and surround with crostini.
