Caponata Recipe

Recipe By:
Barbie
  • Currently 5.0/5 Stars.
  • 1
  • 2
  • 3
  • 4
  • 5
[1]
 
submit photo Submit a Photo
  • Total Time 30 min Ico-add
  • Yield 6 Servings
  • Level Medium

Italian cuisine made of eggplant and tomato.
 

Ingredients

  • 2 large eggplants
  • 1 teaspoon salt
  • 3/4 cup olive oil
  • 2 cloves garlic, crushed
  • 2 onions, chopped
  • 1 pound plum tomatoes, quartered
  • 3 celery stalks, diced
  • 1 pound can pitted black olives
  • 12 ounce jar olive salad
  • 1/4 cup capers
  • 1/2 cup pine nuts
  • 1/4 cup red wine vinegar
  • 2 teaspoon sugar
  • Salt and pepper to taste
Similar Recipes
More Similar Recipes ›

Directions

  1. 1. Wash and cube unpeeled eggplant. Salt and let stand 1 hour. Squeeze dry. Sauté in oil until soft. Remove.
  2. 2. Sauté onions and garlic in same oil. Add tomatoes, olives, and celery. Cook until tender 15 minutes. Add eggplant, capers, and pine nuts.
  3. 3. In another pan heat vinegar and sugar. When dissolved, pour over eggplant.
  4. 4. Season to taste and cook an additional 20 minutes.