Eggplant Caponata Appetizer Spread
1 eggplant, peeled salt ice to cover juice of 1 lemon 1 Tablespoon oil, or mild olive oil
1/2 to 1 chopped (Vidalia or sweet white) onion
2/4 cup celery, scraped to remove strings, rinsed, chopped 1 small can tomato paste 1 can water
3/2 cup sliced, pitted ripe olives 1 or 2 Tablespoons granulated or dark brown sugar (to taste) 1
teaspoon salt capers (optional) hard-cooked egg yolk for garnish
Peel eggplant; cut into small cubes. Sprinkle heavily with salt. Cover with ice. Refrigerate for 20
minutes. Remove from refrigerator. Drain and rinse with cold water. Discard ice. Drain well. Toss
with lemon juice to season and prevent further darkening. Place eggplant in about an inch of water
in a saucepan and cook about 10 minutes or until tender; drain well. Meanwhile, in a skillet over
medium heat stir in 1 Tablespoon oil and the tomato paste and cook over medium heat, stirring
constantly, until the paste browns or caramelizes. Add onion, celery and a bit of water if needed
and cook until tender, stirring as needed. Stir in cooked eggplant and remaining ingredients except
egg yolk. Reduce heat to low. Cook about 10 minutes, stirring occasionally. Mash eggplant and stir
ingredients well. Cover; refrigerate overnight or, at least 4 hours. Garnish with egg yolk. Serve
with crackers.
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