Angelina S Caponatina Recipe

Ingredients for Angelina S Caponatina

• 2 pounds eggplant
• 2 teaspoons salt
• 1/2 cup olive oil
• 1 medium onion, chopped
• Celery Ribs
• 1 green bell pepper, chopped
• Garlic Cloves
• Green Olives
• 2 tablespoons capers, drained
• Salt And Pepper
• 2 tablespoons sugar
• Red Wine Vinegar
• Tomato Sauce
• Pinch of red pepper flakes

How to Make Angelina S Caponatina

1. Place 2 pounds eggplant in a colander, sprinkle generously with 2 teaspoons salt, and let sit for 2 hours to draw out excess moisture. Rinse thoroughly.
2. Heat 1/4 cup olive oil in a large skillet over medium heat. Add the eggplant and saute until soft and translucent, about 15-20 minutes, stirring occasionally. Remove from skillet with a slotted spoon and set aside.
3. In the same skillet, heat the remaining 1/4 cup olive oil. Add 1 medium onion (chopped), 2 celery stalks (chopped), 1 green bell pepper (chopped), and 3 cloves garlic (minced). Saute until softened, about 10 minutes.
4. Add the reserved eggplant, 1 cup pitted Kalamata olives (halved), 2 tablespoons capers (drained), 1 teaspoon salt, 1/2 teaspoon black pepper, 2 tablespoons sugar, 2 tablespoons red wine vinegar, 1/4 cup tomato sauce, and a pinch of red pepper flakes to the skillet.
5. Bring to a simmer, cover, and cook for 20 minutes, stirring occasionally.
6. Remove from heat and let cool completely. Refrigerate for at least 2 hours to allow flavors to meld. Serve chilled or at room temperature.