Capalatina

Capalatina

By
From
Encyclopedia of Food and Cookery
Makes
4–5 cups

A Sicilian pickled eggplant and olive spread or dip. Serve with crudités, cracker biscuits or corn chips or scoop up with Lebanese flat bread.

Ingredients

Quantity Ingredient
2 large eggplants, cut into 2.5 cm cubes
salt
190ml olive oil
2 large onions, chopped
3 sticks celery, sliced
2 x 425 g tins italian-style tomatoes, seeds removed
125g pitted black olives
2 tablespoons capers, drained
2 tablespoons sugar
60ml wine vinegar
1/2 teaspoon freshly ground black pepper
2 tablespoons pine nuts
or 2 tablespoons slivered blanched almonds

Method

  1. Place eggplant in a colander, sprinkle with salt and leave for 1 hour, turning cubes several times. Press out liquid, rinse and dry with paper towels.
  2. Heat oil, add eggplant in batches (do not crowd pan) and brown on all sides. Remove cubes with a slotted spoon as they are browned. Add onions and celery and sauté until lightly browned. Add tomatoes and olives, bring to the boil and cook over low heat for 10 minutes.
  3. Put eggplant back into pan and add remaining ingredients. Cover and simmer gently for 25 minutes, stirring often. Cool, then chill.
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