Caponata

Caponata is a Sicilian vegetable dish that always has eggplant although some of the other ingredients can vary. The name probably comes from the Latin word caupo, or “tavern,” because this is the sort of robust food that men would eat in taverns.

Makes 8 to 10 servings as part of an antipasti table or 4 to 6 servings as a side dish | Prep time: 25 minutes | Minimum cook time: 2¹/₂ hours in a medium slow cooker

1 (1-pound) eggplant

Salt

¹/₃ cup olive oil, divided

2 celery ribs, diced

1 large onion, diced

3 garlic cloves, minced

¹/₄ cup red wine vinegar

1 teaspoon granulated sugar

1 (14.5-ounce) can diced tomatoes, undrained

1 tablespoon tomato paste

¹/₄ cup sliced black olives

2 tablespoons small capers, drained and rinsed

2 tablespoons anchovy paste

Freshly ground black pepper to taste

1. Rinse and trim eggplant, and cut into ³/₄-inch cubes. Put eggplant in a colander, and sprinkle it liberally with salt. Place a plate on top of eggplant cubes, and weight the plate with cans. Place the colander in the sink or on a plate, and allow eggplant to drain for 30 minutes. Rinse eggplant cubes, and squeeze hard to remove water. Wring out remaining water with a cloth tea towel.

2. Heat half of oil in a medium skillet over medium-high heat. Add celery, onion, and garlic, and cook, stirring frequently, for 3 minutes, or until onion is translucent. Remove vegetables from the pan with a slotted spoon, and transfer them to the slow cooker.

3. Pour remaining oil into the skillet, and add eggplant cubes. Cook, stirring frequently, for 5 minutes or until eggplant is lightly browned. Spoon eggplant into the slow cooker.

4. Add vinegar, sugar, tomatoes, tomato paste, olives, capers, and anchovy paste, and stir well. Cook on Low for 5 to 6 hours or on High for 2¹/₂ to 3 hours, or until vegetables are soft. Season to taste with salt and pepper. Allow mixture to reach room temperature and serve either at room temperature or chilled.

Note: The dish can be prepared up to 2 days in advance and refrigerated, tightly covered. Allow it to sit out for 30 minutes before serving if chilled.

Variations:

 Add ¹/₂ cup raisins to the slow cooker.

 Omit the anchovy paste, and add salt at the end of the cooking time.

Capers are the flower bud of a low bush native to the Mediterranean. After harvest they’re sun-dried and pickled in vinegar. Although they’re customarily packed in brine, you can also find them packed in coarse salt. However you buy them, rinse them well before using.