Caponata

Name: Caponata
Ingredients: 1 large eggplant; salt; 2/3 c. olive oil; 1 medium onion, chopped; 1 clove garlic, minced; 1 (16 oz.) can tomato puree; 1/2 c. water; 1/2 tsp. oregano; 1/2 tsp. basil; 1/4 tsp. black pepper; 1 c. celery, sliced about 1/4-inch thick; 1 3/4 c. pimento stuffed green olives, halved; 2 Tbsp. capers, drained; 1 Tbsp. sugar; 2 tsp. red wine vinegar; 2 Tbsp. minced parsley

16 ingredients

6 steps

Ingredients

1 large eggplant
salt
2/3 c. olive oil
1 medium onion, chopped
1 clove garlic, minced
1 (16 oz.) can tomato puree
1/2 c. water
1/2 tsp. oregano
1/2 tsp. basil
1/4 tsp. black pepper
1 c. celery, sliced about 1/4-inch thick
1 3/4 c. pimento stuffed green olives, halved
2 Tbsp. capers, drained
1 Tbsp. sugar
2 tsp. red wine vinegar
2 Tbsp. minced parsley

Directions

1

Wash and dry eggplant.
2

Leave unpeeled.
3

Cut in 1-inch cubes; sprinkle with salt.
4

In a 12-inch skillet, heat oil.
5

Add eggplant and cook over moderate heat, stirring often until browned and almost tender.
6

Drain on paper towels.