Cherry Tomato Salad

Ingredients:

For the salad:
3 cups Cherry Tomatoes, halved
½ Red Onion, thinly sliced
For the Caponata:
3 Plum Tomatoes, cut into ¼ inch cubes
2 large Eggplants, cut into ¼ inch cubes
1 medium White or Yellow Onion, diced fine
1/3 cup Celery, diced fine
1/3 cup pitted Green Olives, chopped fine
3 tablespoons drained bottled Capers, crushed with the side of your knife
3 tablespoons Golden Raisins
3 tablespoons Pine Nuts, toasted lightly
1/4 cup Olive Oil
1/4 cup Red Wine Vinegar
1 1/2 tablespoons Sugar (optional)

Cooking Instructions:

For the salad:

Add the Tomatoes and the Onion in a bowl and toss to combine.

For the Caponata:

In a large sauté pan over medium-high heat, heat 2 tablespoons of the Olive Oil until hot but not smoking. Add in the Eggplant, and cook for 3 to 5 minutes, or until it is tender. Stir often. After the Eggplant has tenderized, transfer it to a bowl.

To the same sauté pan, add the remaining 2 tablespoons Oil and cook the Onion and the Celery over medium heat for 5 minutes while stirring often. Add the Olives, Capers, Vinegar, Sugar, Raisins, Pine Nuts, and Tomatoes. Cover the pan and continue to cook for an additional 8 minutes, stirring occasionally. It’s finished once the celery has become tender.

Transfer the Caponata to a bowl, cover, and store in the refrigerator overnight. Season the Caponata with Salt and Pepper to taste.

Serving Suggestions:
Additional Comments: The remaining Caponata can be stored in the refrigerator in a sealed container for up to 5 days and is great on crackers and toasted breads.
Serves: NA
Calories Per Serving: NA
Preparation Time: NA
Difficulty: Easy

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