eggplant caponata

Name: EGGPLANT CAPONATA
Prep time: 15 min
Cook time: 30 min
Cuisine: Italian
Ingredients: 1 large eggplant, diced; 1 medium onion, chopd; 1 large celery stalk, chopd; 8 medium green olives, chopd; 1\2 teaspoon(s) capers or to taste; 1 can(s) tomato sauce 15 oz can; 1/8 cup(s) white vinegar; 1 1/2 teaspoon(s) sugar; 1/4 cup(s) olive oil....use half atatime

(1 RATING)

21 Pinches 3 Photos

Lora DiGs

Monroe Township, NJ

Updated on Jan 15, 2015

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 :)

Rate

prep time 15 Min

cook time 30 Min

method Stove Top

yield MAKES 4 CUPS

Ingredients

1 large eggplant, diced
1 medium onion, chopd
1 large celery stalk, chopd
8 medium green olives, chopd
1\2 teaspoon capers or to taste
1 can tomato sauce 15 oz can
1/8 cup white vinegar
1 1/2 teaspoons sugar
1/4 cup olive oil....use half atatime

How To Make eggplant caponata

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 ;)

Step 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 :)
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