Caponata Siciliana

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  • 1 pound Yukon gold potatoes
  • 1/3 cup plus 1 tablespoon extra virgin olive oil
  • 1 onion, chopped
  • 1/3 cup capers
  • 6 ounces green Sicilian olives, pitted
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 pound chopped eggplant
  • 1 1/2 cups canned tomatoes, crushed
  • Pinch of salt


In a saucepan, simmer potatoes in water to cover until tender. Drain and cool, then peel and dice.

In a large sauté pan on medium-low heat, add 1/3 cup olive oil, onions, capers and olives. Cook for 1 minute; add peppers and eggplant. Cook for 30 minutes, stirring often.

In a small saucepan, heat 1 tablespoon olive oil and tomatoes. Bring to boil, then simmer over low heat for 15 minutes.

Add potatoes and tomatoes to the saucepan with cooked vegetables, adding a pinch of salt. Turn off the heat and let sit for 30 minutes for the flavors to develop. Serve warm or at room temperature with crusty bread.

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