Eggplant Caponata

Name: Eggplant Caponata
Ingredients: 1/2 c. celery, chopped; 1/2 c. onions chopped; 2 lb. eggplant, cut into 1/2-inch cubes; 1 (16 oz.) can tomatoes; salt and pepper to taste; 1 Tbsp. capers; 2 Tbsp. wine vinegar; 1/2 c. stuffed olives

8 ingredients

8 steps

Ingredients

1/2 c. celery, chopped
1/2 c. onions chopped
2 lb. eggplant, cut into 1/2-inch cubes
1 (16 oz.) can tomatoes
salt and pepper to taste
1 Tbsp. capers
2 Tbsp. wine vinegar
1/2 c. stuffed olives

Directions

1

Heat oil in a skillet on medium-high.
2

Add celery and onions and cook for approximately 5 minutes, until onions are limp.
3

Add eggplant cubes and saute just until tender.
4

Add tomatoes, wine vinegar, a little sugar, salt and pepper.
5

Cook over low heat for 5 minutes, stirring occasionally.
6

Remove from heat; stir in capers and olives.
7

Cover and chill until serving time.
8

Serves 6.