Caponata Recipe
Ingredients
1 large (1 1/2 to 2 lb.) eggplant
3/4 c. olive oil
2 1/2 c. onions, coarsely chopped
1 c. celery, chopped
2 (8 oz.) cans tomato sauce
1 c. dry red wine
2 Tbsp. sugar
1 bottle olives, broken (salad olives)
1 can pitted ripe olives
1/2 jar capers
Salt and pepper to taste
Directions
Wash and dry eggplant.
Cut into 1/2 inch cubes.
Saute in 1/2 cup hot oil until golden brown and tender.
Remove and add more oil.
Saute onions and celery.
Return eggplant to skillet with onions, celery and tomato sauce.
Bring to a boil, then reduce heat.
Cover and simmer 15 minutes.
Add remaining ingredients, cover and cook 20 minutes, stirring occasionally.
Refrigerate; will keep several days.
Cut into 1/2 inch cubes.
Saute in 1/2 cup hot oil until golden brown and tender.
Remove and add more oil.
Saute onions and celery.
Return eggplant to skillet with onions, celery and tomato sauce.
Bring to a boil, then reduce heat.
Cover and simmer 15 minutes.
Add remaining ingredients, cover and cook 20 minutes, stirring occasionally.
Refrigerate; will keep several days.
Questions, Comments and Reviews
Related Recipes
By Same Chef
Chef
