EGGPLANT CAPONATA

Lora DiGs

By
@ansky714

THIS IS ONE OF MY FAVORITE WAYS TO PREPARE EGGPLANT. GOOD TO USE AS AN APPETIZER TO SPREAD ON SLICES OF TOASTED ITALIAN BREAD....OR A TOPPING /BED FOR CHICKEN OR FISH......OR JUST WITH A FORK :)


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Comments:

Serves:

MAKES 4 CUPS

Prep:

15 Min

Cook:

30 Min

Method:

Stove Top

Ingredients

1 large
eggplant, diced
1 medium
onion, chopd
1 large
celery stalk, chopd
8 medium
green olives, chopd
1\2 tsp
capers or to taste
1 can(s)
tomato sauce... 8 oz can
1/8 c
white vinegar
1 1/2 tsp
sugar
1/4 c
olive oil....use half atatime

Directions Step-By-Step

1
IN A LARGE PAN START FRYN. ONION IN 1/8 CUP OF OLIVE OIL UNTIL TENDER THEN ADD CHOPD EGGPLANT N ADD OTHER 1/8 CUP OF OLIVE OIL N KEEP FRYN N STIRRING . ADD CELERY, CAPERS, OLIVES AND TOMATO SAUCE...KEEP SIMMERN N STIRRING ;)
2
IN A SMALL POT BOIL 1/8 cup OF WHITE VINEGAR N SUGAR STIR UNTIL SUGAR IS DISSOLVD THEN ADD THIS MIXTURE TO THE CAPONATA N BRING TO A BOIL THEN LOWER TO A SIMMER FOR 30 MINUTES - STIRRING OCCASIONALLY ... ENJOY :)

About this Recipe

Main Ingredient: Vegetable
Regional Style: Italian