Caponata is a traditional Sicilian relish with a long, rich history that originated with the fisherman’s caponata alla marinara, made with seafood. These days, caponata is usually made with eggplant. Sicily’s cuisine is a fascinating mélange of Italian, Arab and Spanish culinary traditions, closely linked to local crops like the eggplant featured here. Caponata recipes abound and the dish may be varied almost endlessly with such additions as toasted pine nuts or almonds, artichokes, cooked egg slices, orange juice, anchovies, basil, and even bitter chocolate. Sicilian restaurants sometimes add swordfish, shrimp, or baby octopus and top it with shaved bottarga (dried, salted and pressed tuna roe). Caponata gets its typical sweet and sour flavor from a little sugar mixed with red wine vinegar. The caponata will keep up to ten days, refrigerated, but should be brought back to room temperature for best flavor.

Ingredients:

Serving Size: 1 Quart

• 2 large eggplants, unpeeled
• ½ cup olive oil
• 1 red onion, diced
• 1 red pepper, diced
• 1 yellow pepper, diced
• 3 to 4 ribs celery, diced
• 1 (15-ounce) box Pomi (asceptic box packed diced tomatoes) or canned plum tomatoes diced and mixed with liquid from can
• ¾ cup sliced green olives
• ¼ cup drained capers
• 3 tablespoons red wine vinegar
• 1 tablespoon sugar
• Salt and black pepper, to taste
• ½ cup chopped Italian parsley
• 2 tablespoons chopped fresh oregano