Eggplant Capponata

12 ingredients
7 steps

Ingredients

  • 2 sm. eggplant, cubed
  • 1 bunch celery, cut small
  • 4 cloves garlic, chopped
  • 1 lg. onion, sliced
  • 1 jar green pitted olives
  • 1 can tomato paste
  • 2 cans of water
  • Salt and pepper
  • Basil and oregano
  • 1 tsp. sugar
  • 3 tbsp. red wine vinegar
  • 1 can black pitted olives

Directions

  1. 1
    Saute eggplant in olive oil with onion and celery until they change color, stirring frequently.
  2. 2
    Add garlic, olives and paste.
  3. 3
    Add water and seasonings.
  4. 4
    Cover and simmer, stirring frequently.
  5. 5
    Let cook until all soft, about 30 minutes.
  6. 6
    Cool and add sugar and vinegar.
  7. 7
    Refridgerate and serve room temperature.

Products Matching These Ingredients

Celery

Celery

Ocean Mist

A NOVA 1

Cut Green Beans

Spartan

A NOVA 1

Cut & peeled baby carrots

A NOVA 1

Cut & peeled baby carrots

A NOVA 1

Carrots, potatoes, corn, green beans, lima beans, okra, peas, celery, onions soup mix

A NOVA 3

Stew vegetables potatoes, carrots, celery, onions, stew vegetables

A NOVA 1

Eggplant Appetizer

Caponata

Cubed colby & monterey jack cheese

D NOVA 3

Colby jack cheese cubed

D NOVA 4

Cubed cheddar cheese, mild

D NOVA 4

Eggplant cutlets

C NOVA 4

Roasted eggplant hummus

A NOVA 4

More Recipes to Try

Mint Brownie Bites

14 ingredients

Apple Crisp

14 ingredients

Seitan

6 ingredients

Chocolate Coconut Cream Cake

11 ingredients

Chicken Marsala

14 ingredients

Massaged Kale & Currant Salad

9 ingredients

Salted Carmel Glazed Chocolate Scones

30 ingredients

Potato & Rutabage Gratin

12 ingredients

Blueberry Buckle

14 ingredients

Chili

12 ingredients

Salted Sesame Caramel

7 ingredients

Go Nuts For Chocolate Bark, A Perfect Homemade Gift

6 ingredients