EGGPLANT CAPONATA
By
Lora DiGs
@ansky714
11
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 vote
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
How to Make EGGPLANT CAPONATA
- 1IN 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 ;)
- 2IN 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 :)
