Caponata
An Oldways recipe and photograph adapted from Ristorante La Nicchia in Pantelleria, Italy, created in Partnership with The Peanut Institute [1], Peanut-Institute.org.
*For tomato sauce, use any prepared or house made version. We used the following:
Tomato Sauce
Caponata
2 medium-to-large eggplants
Salt
⅓ cup extra-virgin olive oil
½ cup water
1 medium-sized onion, diced
2-3 celery stalks, diced
¼ cup Pantelleria capers [2]
¼ cup black olives (optional)
1 ½ tablespoons sugar
3-5 tablespoons tomato sauce, or more if desired
Olive oil, for frying
1 tablespoons vinegar
¼ cup finely minced peanuts, toasted
Tomato Sauce
3 tablespoons extra-virgin olive oil
3 tablespoons tomato paste
1 small onion, finely chopped
1 garlic clove, minced
1 teaspoon Mediterranean oregano
1 teaspoon salt
1 (15-ounce) can diced tomatoes, drained
An Oldways recipe, adapted from Spice Trekkers and Escoffier, created in Partnership with The Peanut Institute [1], Peanut-Institute.org.
Links
[1] https://peanut-institute.com
[2] https://oldwayspt.org/capers