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eggplant caponata

(1 rating)
ansky714 avatar
Recipe by
Lora DiGs
@ansky714
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 :)
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