Eggplant

Craving something sweet and salty? Try this family recipe for Caponata with eggplants from your local Farmers’ Markets!

Sicilian Style Caponata

Ingredients

• 2 large eggplants 
• 1 large can of crushed tomatoes 
• ½ cup of olive oil 
• 2 cups of sugar
• 2 cups of red wine vinegar(or white)
• salt

Directions

1. Cube the eggplants with the skin on
2. Generously salt, and let it sit in a bowl for 1 hour to reduce the bitterness of the skin, then rise (optional)
   
3. Fry the cubed eggplant in ¼ in. or so of oil until the flesh starts to soften 
4. Mix in tomatoes, vinegar, and sugar and let simmer for 5 minutes, stirring
5. Let cool to room temperature and serve
6. Then salt to taste and enjoy by itself on, or on top of bread! 

Note: Caponata is excellent the day after!