A Taste of Summer 
A traditonal Sicilian family recipe by celebrated chef/TV host/author, Mary Ann Esposito.
The word caponata has no English translation, but it is usually described as an eggplant appetizer
salad wtih an agrodolce, or sweet-sour taste, one of the underlying characteristics of Sicilian Cuisine. This traditional
family recipe is my favorite. Cocoa, the surprise ingredient, gives the dish its clean finish. Other versions
of caponata include bits of fried sweet peppers, pear slices, raw almonds, cinnamon and cloves.
Caponata
Makes about 9 1/2 cups
8 young eggplant (4 to 5 inches long), washed, trimmed, and cut into 1-inch cubes.
1 cup tomato paste
Coarse sea salt
1/2 cup capers in wine vinegar, drained
1 1/4 cups thinly sliced celery (about 2 ribs)
1 cup chopped Sicilian olives in brine, drained
1 1/2 cups boiling water
1/2 cup sugar
1 1/2 cups peanut oli
2/3 cup red wine vinegar
1/2 cup extra-virgin olive oil
2 teaspoons baking cocoa
4 onions, thinly sliced (3 1/2 cups)
Freshly ground pepper to taste
Place eggplant cubes in a colander, salt them, and let them sweat in the sink for 1 hour, then rinse and dry them.
In a small saucepan, add the celery to the boiling water and cook for 3 to 4 minutes. Drain the celery, saving
the water and set aside.
In a large skillet or electric frying pan, heat half the peanut oil. Add half the eggplant peices and fry until
softened and lightly browned, about 12-15 minutes. Drain the pieces on brown paper and continue with the remaining eggplant
and peanut oil.
In the same skillet, heat the olive oil, add the onions and saute until soft and glazed-looking, about 10 minutes.
Lower the heat and mix in tomato paste, reserved celery water, olives, capers, sugar, vinegar, and cocoa. Mix well and
let the mixture simmer about 5 minutes.
Add the eggplant and the celery pieces to the skillet, and mix well to coat the peices with the sauce. Simmer the
mixture uncovered for about 10 minutes. Add salt and pepper to taste.
Because this recipe makes a lot, I spoon the mixture into jars, cover, and store them in the refrigerator and use as
needed. You may want to cut this recipe in half, although this caponata never lasts long in my house.
Variation: Serve the caponata in an eggplant that has been cut in half lengthwise
and scooped out. Surround the eggplant with slices of semolina bread, lightly fried in a fruity olive oil.
Click here to view a special message about National At Large Membership from celebrated chef, TV host of Ciao Italia and author,
Mary Ann Esposito.
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