Side Pannel
Eggplant Caponata 2
Eggplant Caponata 2
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetables, Appetizers, Italian
Ingredients List
- 1 lg Eggplant
- 2 1/2 c Onions, sliced
- 2 c Marinara sauce
- 2 tb Sugar
- 1/2 ts Salt
- 12 Pitted green olives, sliced
- 1/2 c Olive oil
- 1 c Celery, diced
- 1/4 c Wine vinegar
- 2 tb Capers, drained
- ds Pepper
- Toast rounds
Directions
Wash eggplant, cut 1/2" cubes. In skillet, saute eggplant in 1/2 c olive
oil until tender and golden brown. Remove eggplant and set aside.
In same skillet, add 2 T of oil and saute onion and celery until tender,
about 5 minutes. Return eggplant to skillet, stir in tomato sauce, bring to
boil. Reduce heat and simmer covered for 15 minutes. Add vinegar, sugar,
capers, salt, pepper, and olives simmer covered stirring occaionally for an
additional 20 minutes.
Cover eggplant, refrigerate overnight. To serve - turn mixture into serving
bowl and surround with toasted rounds.
oil until tender and golden brown. Remove eggplant and set aside.
In same skillet, add 2 T of oil and saute onion and celery until tender,
about 5 minutes. Return eggplant to skillet, stir in tomato sauce, bring to
boil. Reduce heat and simmer covered for 15 minutes. Add vinegar, sugar,
capers, salt, pepper, and olives simmer covered stirring occaionally for an
additional 20 minutes.
Cover eggplant, refrigerate overnight. To serve - turn mixture into serving
bowl and surround with toasted rounds.
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