HomeJewish Caponata Alla Giudea

Caponata Alla Giudea

Posted in : Jewish on by : Daphne


2 lb Eggplants, peeled and cubedSalt1 lrg Onion, choppedOlive oil2 x Garlic cloves, finely chopped, (up to 3)1 1/2 lb Tomatoes, peeled and chopped3 x Celery stalks with leaves, cut into 1/2 inch, (1-cm) slices4 tbl Wine vinegar, (up to 6)1 1/2 tbl Sugar, (up to 3)Pepper4 oz Green olives, pitted and cut in half2 tbl Capers


Cut the eggplants into 3/4 inch (2-cm) cubes. Sprinkle with salt and leave to drain in a colander for an hour.

Fry the onion in 4 tablespoon oil until golden. Then add the garlic and when the aroma rises, add the tomatoes, celery, vinegar, and sugar (for the latter two ingredients, start with the lesser quantities and add more at the end to taste), salt and pepper, olives, and capers. Simmer about 15-20 minutes. Serve cold, garnished, if you like with quartered hard-boiled eggs.