Caponata

Name: Caponata
Ingredients: 6 Tbsp. olive oil, divided; 1 eggplant, diced; 2 onions, finely chopped; 2 stalks celery, chopped; 1 c. pitted black olives; 5 tomatoes, skinned and chopped; salt and pepper; 2 Tbsp. sugar; 6 Tbsp. wine vinegar; 3 Tbsp. capers

10 ingredients

7 steps

Ingredients

6 Tbsp. olive oil, divided
1 eggplant, diced
2 onions, finely chopped
2 stalks celery, chopped
1 c. pitted black olives
5 tomatoes, skinned and chopped
salt and pepper
2 Tbsp. sugar
6 Tbsp. wine vinegar
3 Tbsp. capers

Directions

1

Heat 3 tablespoons of olive oil in a skillet and fry eggplant until golden brown.
2

Drain on paper towels.
3

Heat remaining oil in a heavy pan; add onion.
4

Gently saute for 15 minutes.
5

Add celery, olives, tomatoes, pinch of salt and pepper, sugar, vinegar, capers and eggplant.
6

Cook for 10 minutes until vinegar has evaporated. Remove from heat and let cool.
7

Chill; serve cold.