Caponata

Can be served hot as a side dish or a room temperature with crackers.

Caponata
Caponata

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

10

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

10

servings

Ingredients

  • 2

    lbs. eggplant, peeled & diced

  • 1

    tsp. salt

  • 1/2

    c. olive oil

  • 2

    stalks celery, choppped

  • 1

    large onion, diced

  • 1

    clove garlic, minced

  • 1

    28 oz. can diced tomatoes

  • 1/3

    c. red wine vinegar

  • 1

    tblsp. sugar

  • 1

    tblsp. tomato paste

  • 10

    green olive, sliced

  • 1/4

    c. capers

  • 1/2

    can anchovy fillets, drained

  • 1/4

    tsp. pepper

Directions

1. In a bowl, sprinkle eggplant cubes with salt & set aside for 30 minutes. Drain & pat dry with paper towels. 2. In a large saucepan, heat oil. 3. Add celery, onions & garlic. 4. Saute until golden brown, about 10 minutes. 5. Remove & set aside. 6. In same saucepan add eggplant & cook until lightly browned, about 10 minutes. 7. Return vegetables to pot. 8. Stir in tomatoes, vinegar, sugar, tomato paste, olives & capers. 9. Crush anchovies & add to pot with salt & pepper. 10. Simmer for 20 minutes.

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