Caponata Recipe - The Best Sicilian Eggplant Appetizer

Name: Caponata Recipe - The Best Sicilian Eggplant Appetizer
Ingredients: 5 tablespoons olive oil ((for each vegetable)); 1 1/2 pound eggplant (unpeeled, 1/2 inch dice); 1 large onion (diced); 1 teaspoon salt ( for each batch of vegetables); 1 green bell pepper (small. 1/2 inch dice); 1 red bell pepper (small. 1/2 inch dice); 2 yukon gold potatoes (medium. diced); 1/2 cup gaeta black olives ((or kalamata olives)); 3 celery stalks (1/2 inch dice); 1 14 1/2 ounce can tomato sauce; 1/3 cup red wine vinegar; 2 tablespoons capers (rinsed and drained); 1/3 cup sugar; 1/2 cup fresh basil (chopped); salt (to taste); pepper (to taste)

"Caponata is truly the delicious Sicilian appetizer made with eggplant and other vegetables. Nonna Sara's recipe is easy and quick for an unforgettable treat!..."

INGREDIENTS

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5 tablespoons olive oil ((for each vegetable))

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1 1/2 pound eggplant (unpeeled, 1/2 inch dice)

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1 large onion (diced)

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1 teaspoon salt ( for each batch of vegetables)

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1 green bell pepper (small. 1/2 inch dice)

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1 red bell pepper (small. 1/2 inch dice)

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2 yukon gold potatoes (medium. diced)

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1/2 cup gaeta black olives ((or kalamata olives))

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3 celery stalks (1/2 inch dice)

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1 14 1/2 ounce can tomato sauce

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1/3 cup red wine vinegar

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2 tablespoons capers (rinsed and drained)

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1/3 cup sugar

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1/2 cup fresh basil (chopped)

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salt (to taste)

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pepper (to taste)

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