caponata, grandma w

Recipe by
Megan Stewart
Middletown, OH

Makes about 2 2/3 cups of a great relish, or an easy appetizer with some crusty bread!

yield serving(s)
method Stove Top

Ingredients For caponata, grandma w

  • 1 sm
    eggplant, cubed adn peeled
  • 1/2 c
    onion, chopped
  • 2 Tbsp
    olive oil
  • 2 lg
    tomatoes, chopped
  • 1/2 c
    chopped green bell pepper
  • 1/2 c
    chopped celery
  • 3 Tbsp
    red wine vinegar
  • 3 Tbsp
    tomato paste
  • 2 tsp
    sugar
  • 1/2 tsp
    salt
  • dash
    pepper
  • 1/2 c
    sliced olives
  • 1 Tbsp
    parsley
  • 1 Tbsp
    basil

How To Make caponata, grandma w

  • 1
    In hot skillet cook eggplant and onions in hot oil 5-6 min. Stir in peppers, celery, tomatoes, wine vinegar, tomato paste, sugar, salt and pepper. Cook uncovered, over low heat 5-10 min. Add water if needed. Should be consistency of relish. When done, add olives, parsley and basil. capers can also be added if desired. Cover and chill. Can also be used as an appetizer when put into a bowl and surrounded with crusty bread.

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