caponatina (eggplant appetizer), mom's
This is Mom's version of her mother's (Grandma W's) Caponata recipe (also in JAP).
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prep time
cook time
method
Stove Top
yield
8 serving(s)
Ingredients
- small can tomato paste
- - white vinegar
- 3 ounces capers, drained and rinsed
- 11 ounces olives, drained and rinsed
- 3 medium eggplants, cubed and browned
- 2 large onions, sliced and browned
- 1/2 stalk celery, diced
How To Make caponatina (eggplant appetizer), mom's
-
Step 1Cut celery and boil until almost tender. Add olives and capers and boil a little then saute in oil. Take up browned eggplant and onion with a slotted spoon. Add celery mixture. Add tomato paste. Salt and pepper to taste. Add about 1/3 c vinegar with garlic and about 1 c sugar to taste. Continue to saute a little longer.
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