Caponatina a la Siciliana Recipe

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Anti Pasti Zucchini Appetizer Zucchini Rolls Chicken Paté Roasted Tomato Starter Pop's Olives Artichoke Pie Zucchini Fritters Grilled Romaine Bread with Lemon Baked Feta Cheese Aunt Fanny's Crescent Rolls Proscuitto and Figs Sonoma Cured Salmon Roasted Sweet Peppers Grilled Marinated Vegetables Broiled Stuffed Mushrooms Artichokes with Shrimp Topping Artichoke Fritatta Deviled Crab Celery Victor Mozzarella and Tomatoes Marinated Calamari Veal Carpaccio Crab with Orange Caponatina a la Siciliana Peperonata Home Cured Proscuitto Giardiniera 2005 Sauvignon Blanc 2005 Glissando	Caponatina a la Siciliana
	Somewhere in his travels, Grandpa Zurlo discovered this eggplant relish, as prepared by Sicilians. He insisted that Nona Zurlo learn to make this, as it was once of his favorite appetizers. A small bowl of caponatina was usually placed in the center of the relish tray on special holidays, and spread over small slices of sourdough French bread. 6 cups, eggplant, peeled and diced in 1/2" to 3/4" cubes 2 cups, celery, diced 1/2 cup, olive oil 1 large white onion, minced 1/3 cup, red wine vinegar 1 tablespoon, sugar 2 tablespoons, tomato paste, diluted in 1 cup of water 2 tablespoons, capers 1 dozen, large green olives, pitted and coarsely chopped 1 tablespoon, fresh parsley, finely chopped 4 tablespoons salt
	Spread eggplant over breadboard, and sprinkle on all sides with salt. Place eggplant in colander for 30 minutes, and allow salt to leach bitterness out of the eggplant, then wash and pat dry. Saute celery in medium skillet, in 1/2 cup of olive oil, for about 6 minutes. Remove celery, and add eggplant to skillet, and saute until brown on all sides, about 15 minutes. Remove eggplant and spread on paper towels to drain. Add a bit more olive oil and sautee onion until it is translucent, but not browned. Add sugar, tomato paste, vinegar, and cover, allowing to simmer for 10 to 15 minutes. Add eggplant, celery, parsley, olives, capers, and simmer for 10 more minutes. Salt and pepper to taste. Serve chilled with other antipasti. *Enjoy with our 2005 Pinot Noir.*

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