EGGPLANT CAPONATA

3
Lora DiGs

By
@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 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 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

  1. 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 ;)
  2. 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 :)

Printable Recipe Card

About EGGPLANT CAPONATA

Main Ingredient: Vegetable
Regional Style: Italian




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