Real Recipes From Real Home Cooks ®

eggplant caponata

(1 rating)
Recipe by
Lora DiGs
Monroe Township, NJ

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 :)

(1 rating)
yield serving(s)
prep time 15 Min
cook time 30 Min
method Stove Top

Ingredients For eggplant caponata

  • 1 lg
    eggplant, diced
  • 1 md
    onion, chopd
  • 1 lg
    celery stalk, chopd
  • 8 md
    green olives, chopd
  • 1\2 tsp
    capers or to taste
  • 1 can
    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

  • 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 :)
ADVERTISEMENT
ADVERTISEMENT