Caponata Salad
By: Lady Catherine ...
Published: Saturday, February 1, 2014 - 11:27am

Ingredients




2 eggplants – peeled and cubed
2 stalks celery – chopped
4 cloves garlic – chopped
5 red bell peppers – roasted and sliced (seeds removed)
1 large onion – sliced
2 tablespoons – capers plus 2 tablespoons caper juice
3 tablespoons olives – your choice (pitted)
¼ cup raisins
½ jalapeño – chopped with seeds
1 tsp. salt
½ tsp. black pepper
¼ tsp. red pepper flakes
½ tsp. dried oregano
4 tablespoons olive oil
¼ cup vinegar plus ½ tsp. salt and 1 tablespoon sugar

Preparation

1 Heat a large frying pan with 2 tablespoons olive oil.  Add the cubed eggplant and sauté until slightly golden.  Add the onion, celery, jalapeño and garlic and continue to sauté until softened. 2 Add the sliced peppers, raisins, capers, olives and toss. 3 Add the seasonings.  Combine the vinegar with the salt and sugar and stir.  Add this to the pan and toss. 4 Turn off the heat; drizzle with a little extra olive oil and let cool a bit before serving.