Homemade Copanada

Embark on a culinary adventure with this homemade Copanada recipe, a delightful dish featuring eggplant, olives, capers, and a medley of flavorful ingredients. Say goodbye to store-bought jars and embrace the satisfaction of creating your own Copanada from scratch. Follow along as we roast eggplant to caramelized perfection, sauté celery and red onion for added crunch, and mix in Sicilian green olives, capers, and pine nuts for a burst of flavor. Let's dive into the world of homemade goodness and create a Copanada that will tantalize your taste buds and impress your guests.

1. INGREDIENTS:

   - Eggplant

   - Olive oil

   - Salt and pepper

   - Celery

   - Red onion

   - Sicilian green olives

   - Capers

   - Pine nuts (Pinoli nuts)

   - Parsley

   - Tomato paste

   - Raisins

   - Sugar

   - Red wine vinegar

2. DIRECTIONS:

   - Cube the eggplant and roast it in the oven until caramelized.

   - Dice the celery, red onion, and Sicilian green olives.

   - Slice the capers and toast the pine nuts in a dry pan.

   - Mince the parsley.

3. Cooking Process:

   - Sauté the celery and red onion in olive oil, then add tomato paste and cook until fragrant.

   - Incorporate the green olives, capers, raisins, sugar, and red wine vinegar.

   - Adjust the sweetness and acidity to taste.

   - Fold in the roasted eggplant, toasted pine nuts, and parsley.

   - Serve the Copanada on toasted bread as an appetizer or light meal.

4. Storage:

   - Copanada improves in flavor when left to meld in the fridge for some time.

Enjoy this flavorful and versatile Copanada dish that combines sweet, sour, and salty flavors for a delightful culinary experience.