Eggplant Caponata

Name: Eggplant Caponata
Ingredients: 6 Tablespoons Olive Oil, Divided; 2 whole Medium-Large Eggplants, Peeled And Diced Into 1cm Cubes; 1/4 cups Red Wine Vinegar; 2 Tablespoons Sugar; 3 whole Medium Onions, Chopped Finely; 4 whole Stalks Celery, Chopped Finely; 2 teaspoons Salt; 2 cans (16 Oz. Size) Petite Diced (or Crushed) Tomatoes; 1- 1/2 ounce, weight Capers; 1 can (6 Oz. Size) Whole Pitted Black Olives, Drained And Cut In Half Lengthwise

10 ingredients

15 steps

Ingredients

6 Tablespoons Olive Oil, Divided
2 whole Medium-Large Eggplants, Peeled And Diced Into 1cm Cubes
1/4 cups Red Wine Vinegar
2 Tablespoons Sugar
3 whole Medium Onions, Chopped Finely
4 whole Stalks Celery, Chopped Finely
2 teaspoons Salt
2 cans (16 Oz. Size) Petite Diced (or Crushed) Tomatoes
1- 1/2 ounce, weight Capers
1 can (6 Oz. Size) Whole Pitted Black Olives, Drained And Cut In Half Lengthwise

Directions

1

Heat 3 tablespoons olive oil in large skillet over medium-high.
2

Add eggplant, reduce heat to medium and cook, stirring until all fully softened.
3

Put aside in a bowl.
4

Heat the vinegar in a small pan and dissolve the sugar.
5

Bring to a boil and add to eggplant mixture.
6

Heat the remaining 3 tablespoons olive oil in a large skillet over medium-high.
7

Add onion, celery and salt.
8

Reduce heat to medium and cook, stirring until soft.
9

Drain the canned tomatoes, reserving 3/4 cup of liquid.
10

Add 2 cups of the tomatoes and the 3/4 cup of liquid to the onion and celery.
11

Add the capers and olives.
12

Simmer for 15-20 minutes.
13

Add eggplant mixture and cook 5 more minutes or longer for an softer more spreadable result.
14

Let cool and jar.
15

Yields 6 jars, 1 1/2 cup size or 36 servings at 1/4 cup each.