This past week a friend from work gave me some lovely eggplants, tomatoes and peppers, half way to a caponata.
What is Caponata; It’s a Sicilian vegetable side dish which, very likely, may have been a Saracen contribution to the Sicilian culinary repertoire.

Think? Raisins, sugar, cocoa and in some towns even cumin.

SICILIAN VEGETABLE MEDLEY

CAPUNATA SICILIANA

1 cup oil for frying
3 medium eggplants
1 cup celery heart, cut on a bias, i.e. slant cut
1 cup onion diced
1 cup green olives - medium size no pits
4 oz. capers - small
6 oz. tomato paste
¼ cup white raisins
4 oz. sugar
1 cup vinegar
1 tsp. cocoa
¼ cup extra virgin olive oil

Cut the eggplants into small cubes, salt and let drain in colander. Fry in hot oil until brown.

In a pot of boiling water blanch the celery, green olives, and capers.
Cook for 1 to 2 minutes drop in ice water to stop cooking.

In a sauce pan place ¼ cup olive oil. Sauté celery, onion, olives, capers and mix well.
Add the tomato paste, sugar, vinegar, raisins, cocoa and mix well.
Cook for 10 minutes and add the eggplant. Mix well and cook another 5 minutes.

You may serve hot or at room temperature. Sprinkle extra virgin Olive Oil for additional flavor.