Sicilian Eggplant and Tuna Salad Caponata alla Siciliana
Ingredients
- ¾ cups extra-virgin olive oil
- 2 medium eggplants, trimmed, peeled, and cut into small cubes
- 3 stalks celery, trimmed and coarsely chopped
- 1 medium yellow onion, peeled and chopped
- Salt and freshly ground black pepper
- 1 medium tomato, coarsely chopped (optional)
- ¼ cups red wine vinegar
- 1 tbsp. sugar
- ¾ cups capers
- 1 tbsp. pine nuts
- 1 6 oz. oil-packed tuna, drained and broken up with a fork
- ½ bunches parsley, finely chopped
Instructions
Sicilian Eggplant and Tuna Salad (Caponata alla Siciliana) serves 8 original recipe by Saveur.
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