Aunt Rose’s Caponata

By Dolphl1970

Ingredients

• 3 medium eggplants, diced into 1/2 inch pieces
• 1 medium onion, chopped
• 1 cup tomato puree
• 2 tbsp. sugar
• 2 tbsp. balsamic vinegar
• 3 stalks celery, diced
• 1/4 cup sliced black olives
• 3 tbsp. chopped parsley
• 2 tbsp. capers
• salt and pepper to taste

Preparation

Step 1

Saute the eggplant in a large frying pan with a little olive oil and salt until it’s soft. Set aside.

In another large frying pan, saute the onion with a drizzle of olive oil. Saute 2 minutes. Add the tomato puree and sugar and simmer for about 5 minutes. Add the vinegar and saute another 2 minutes. Add in the eggplant, celery, olives, and capers. Saute another couple minutes and season with salt and pepper to taste. Chill in the fridge for 4 hours or overnight. Serve at room temp.