caponata
This cans wonderfully, so I often double the recipe so I can give jars to friends. It's extremely versatile making everything from a fantastic pasta sauce to a great dip. It's not pretty, but it sure is delicious! If fairy eggplants are available I use those because they aren't quite as bitter as standard eggplants.
prep time
25 Min
cook time
1 Hr 20 Min
method
Stove Top
yield
Roughly 2 quarts
Ingredients
- 2 medium eggplants, chopped, or the equivalent in fairy eggplants (my favorite)
- 3 cups cherry or grape tomatoes
- 2 cups diced onions
- 2 cups diced celery
- 5 tablespoons apple cider vinegar
- 2 tablespoons brown sugar
- 1 can green olives, pitted
- 1 can black olives, pitted
- 1 bottle capers (small)
- 1/2 cup olive oil
- - salt and pepper
How To Make caponata
-
Step 1Fry onions and celery in oil until browned; salt and pepper to taste. Remove from oil. -
Step 2Fry diced eggplant in the oil used previously. Salt to taste. Brown, drain and set aside.
-
Step 3Simmer tomatoes with vinegar and Brown sugar.
-
Step 4Add chopped olives and capers. Add cooked onions and celery to mixture.
-
Step 5Cook on low heat to avoid burning for 40 minutes or until mixture is thickened.
-
Step 6Serve hot or cold.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Culture:
Italian
Category:
Other Side Dishes
Diet:
Vegetarian
Diet:
Vegan
Diet:
Low Fat
Diet:
Dairy Free
Diet:
Low Sodium
Diet:
Wheat Free
Diet:
Soy Free
Diet:
Low Carb
Tag:
#Healthy
Keyword:
#versatile
Ingredient:
Vegetable
Method:
Stove Top
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