Capunatina - (Sicilian Eggplant Relish)

Recipe Ingredients

1/2 cup	118ml	Olive oil
1 cup	146g / 5.1oz	Eggplant - peeled, diced small (medium)
		Salt - to taste
		Freshly-ground black pepper - to taste
1 cup	62g / 2.2oz	Small-diced onions
1 cup	110g / 3.9oz	Small-diced celery
2 cups	125g / 4.4oz	Peeled, seeded, small-diced fresh tomatoes
10		Calamata olives - pitted, halved
10		Sicilian olives - pitted, halved
1/4 cup	40g / 1.4oz	White raisins - soaked in water
		For 20 minutes, drained
1 tablespoon	15ml	Capers
2 tablespoons	30ml	Red wine vinegar
2 tablespoons	30ml	Toasted pine nuts
		Crusty bread - for serving

Recipe Instructions

In a large saute pan, over medium heat, add 1/4 cup of the olive oil. When the oil is hot, add the eggplant. Season with salt and pepper. Saute until the eggplant is soft, about 15 minutes, stirring occasionally. Remove the eggplant and set aside.

In the same saute pan, over medium heat, add 2 more tablespoons of the oil. Add the onions. Season with salt and pepper. Saute until wilted and lightly golden, about 4 minutes. Remove the onions and set aside.

In the same saute pan, over medium heat, add 2 more tablespoons of the oil. Add the celery. Season with salt and pepper. Saute until wilted, about 3 minutes. Remove from the pan and set aside.

In the same large saute pan, over medium heat, add the remaining 2 tablespoons of oil. When the oil is hot, add the eggplant, onions, celery, tomatoes, olives, raisins, capers, vinegar and pine nuts. Season with salt and pepper. Cook for about 15 minutes. Remove from the heat and turn into a serving bowl. Cool the mixture slightly and serve with crusty bread. This dish is a great side dish for roasted meats or seafood.

This recipe yields 8 to 10 servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1C16)

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