Caponata Using Olives Recipe
Ingredients
| 1/2 cup olive oil or salad oil | ||
| Celery | 2 Cup (16 tbs), diced | |
| Eggplant | 1 Large, cut into cubes | |
| Onion | 1 Large, chopped | |
| Wine vinegar | 1/3 Cup (16 tbs) | |
| Sugar | 1 Teaspoon | |
| 2 large tomatoes, peeled, seeded, and diced | ||
| Water | 1 Cup (16 tbs) | |
| Capers | 1 Tablespoon, drained | |
| 1/4 cup sliced pimento-stuffed, Spanish-style olives | ||
| Ripe olives | 1 Can (10oz), drained | |
| Parsley | 2 Tablespoon, minced | |
| Salt | To Taste | |
| Assorted crackers | ||
| Crisp lettuce leaves | ||
Directions
Heat oil in a wide frying pan over medium-high heat.
Add celery and cook, stirring often, until tender.
Remove celery from pan with a slotted spoon and reserve.
Place eggplant in pan, reduce heat to medium, and cook, stirring, until eggplant is lightly browned and tender.
Add onion and continue cooking and stirring until onion is soft but not browned.
Using a slotted spoon, remove eggplant and onion from pan and add to reserved celery.
Place vinegar, sugar, tomatoes, and water in pan; cook over medium heat, stirring, for 5 minutes.
Return celery, eggplant, and onion to pan.
Stir in capers, olives, and parsley and simmer, uncovered, for about 20 minutes longer.
Add salt if needed.
Remove from heat; cool, cover, and refrigerate until needed.
Serve at room temperature.
Spread caponata on crackers or spoon onto crisp lettuce leaves.
Add celery and cook, stirring often, until tender.
Remove celery from pan with a slotted spoon and reserve.
Place eggplant in pan, reduce heat to medium, and cook, stirring, until eggplant is lightly browned and tender.
Add onion and continue cooking and stirring until onion is soft but not browned.
Using a slotted spoon, remove eggplant and onion from pan and add to reserved celery.
Place vinegar, sugar, tomatoes, and water in pan; cook over medium heat, stirring, for 5 minutes.
Return celery, eggplant, and onion to pan.
Stir in capers, olives, and parsley and simmer, uncovered, for about 20 minutes longer.
Add salt if needed.
Remove from heat; cool, cover, and refrigerate until needed.
Serve at room temperature.
Spread caponata on crackers or spoon onto crisp lettuce leaves.
Chef
