EGGPLANT CAPONATA

Name: EGGPLANT CAPONATA
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: MAKES 4 CUPS
Cuisine: Italian
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 15 oz can; 1/8 c white vinegar; 1 1/2 tsp sugar; 1/4 c olive oil....use half atatime

By Lora DiGs
@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 :)

Rating:

★★★★★ 1 vote5

Comments:

7 Comments

Serves:

MAKES 4 CUPS

Prep:

15 Min

Cook:

30 Min

Method:

Stove Top

Ingredients

Add to Grocery List

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 15 oz can
1/8 c

white vinegar
1 1/2 tsp

sugar
1/4 c

olive oil....use half atatime

How to Make EGGPLANT CAPONATA

Step-by-Step

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 ;)
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 :)