• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Eggplant Caponata 2

  • Recipe Submitted by on

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


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.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?