Caponata (Eggplant Appetizer) - cooking recipe

Ingredients
    6 tablespoons olive oil
    1 small onion, chopped
    1 large celery, diced
    1 (14 1/2 ounce) can diced tomatoes, drained
    1 cup tomatoes (crushed)
    2 tablespoons capers
    1/2 cup green olives (pitted and halved)
    2 tablespoons red wine vinegar
    2 tablespoons sugar
    1/2 teaspoon salt
    1/4 teaspoon pepper
    1 large eggplant (diced)
Preparation
    In a 4 quart sauce pan heat 2 tablespoons oil over medium heat.
    Add onion and celery cook covered 10 minutes, stirring often.
    Add next 8 ingredients, heat to boil
    Cover, simmer on low 20 minutes.
    In a large non stick skillet heat 4 tbsp oil over medium heat. Add eggplant cook 10 minutes or until tender stirring often.
    Stir tomato mixture into eggplant.
    Serve on slices of toasted french bread.

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