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This Sicilian dish of eggplant, tomatoes, capers, pine nuts and basil is usually served as a side dish or relish. It also makes a tasty appetizer spread for crackers, pita triangles or toasted Italian bread slices. Photo credit: Joanne Bruno from Eats Well with Others.
1 medium eggplant, about 1 pound
2 teaspoons olive oil
3/4 cup chopped onion
1/4 cup chopped celery
1 can (8 ounces) tomato sauce
2 tablespoons chopped black olives
2 tablespoons raisins
2 tablespoons red wine vinegar
1 tablespoon capers, drained and rinsed
1 tablespoon pine nuts, toasted
2 teaspoons sugar
1/2 teaspoon McCormick Gourmet™ Basil, Mediterranean
1/4 teaspoon salt
1 pinch McCormick Gourmet™ Black Pepper, Coarse Ground
1/2 cup chopped tomato
Preheat oven to 350°F. Peel eggplant; halve lengthwise. Place on rack in shallow baking pan. Bake 30 minutes. Cool slightly. Cut into 1/2-inch cubes.
Heat oil in large nonstick skillet on medium-high heat. Add onion and celery; cook and stir 3 minutes or until translucent. Add eggplant and remaining ingredients, except tomatoes. Cook on medium heat 10 to 12 minutes or until eggplant is tender, stirring occasionally.
Stir in tomatoes. Cool slightly; serve at room temperature.
Make Ahead Tip: Caponata can be prepared up to 5 days ahead. Store in refrigerator. Bring to room temperature before serving.
(Amount per serving)