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~ Gabadina ~
(Sicilian Eggplant Appetizer)

This recipe is adapted from an old Sicilian cookbook that started the list of ingredients with 1/2 bushel eggplants and 1 quart of vinegar. Our more manageable ingredients are:

Ingredients:

2 medium-large eggplants (about 2-1/2 pounds)
10 plum tomatoes — blanched
1 medium yellow onion, sliced
6 celery ribs cut into 1/4-inch pieces
1 cup pitted, cracked Sicilian green olives
1/2 cup small capers
1-1/2 cups olive oil
1/4 cup white wine or balsamic vinegar
2 tbs. sugar
Salt

Instructions:

Blanch tomatoes by dropping into boiling water for 1 minute, then peel.

Leaving the skin on, cut the eggplants into 3/4-inch cubes. Sprinkle liberally with salt and let stand for an hour in colander. Rinse thoroughly, dry and fry in 1 cup olive oil until golden brown on all sides. Drain on paper towel.

Sauté the onion in remaining 1/2 cup olive oil until it begins to turn light brown. Add celery and cook another minute then add capers, olives, tomatoes, vinegar and sugar. Simmer for 5 minutes.

Add eggplant and simmer for 10 more minutes. Add salt to taste and refrigerate for 24 hours.

Guests can spoon room temperature eggplant onto thinly sliced Italian bread.

For additional recipes, see Andrew's Recipes.