Caponata (version XXV)

Sicilian Eggplant Appetizer

(2 votes)

4 eggplant (cubed)
2 cups chopped onions
2 cups chopped celery
4 tablespoons chopped garlic
2 cups olive oil (extra virgin is best)
1/2 cup balsamic vinegar
1 pint pimento stuffed green olives
1 pint sliced black olives
1 small jar (4 ounces) small capers
dry oregano, to taste
salt and pepper, to taste
2 cans (28 ounces) whole italian plum tomatoes or 2 pomi tomato chunks

Sauté onion, garlic and celery in 1/2 of the olive oil until soft. Add 1/2 of the cubed eggplant and 1/2 tomatoes and cook until all is soft, all balsamic vinegar and pour all into large dish.

Put the rest of olive oil in saucepan and add the rest of the eggplant tomatoes, and vinegar. Cook until soft and done. Pour into large dish with first batch and add olives, capers and spices to taste. Allow to marinate.

Best when served at room temperature with bread or crackers.

Can keep 7 to 10 days in refrigerator.


this was absolutely great
Anonymous, Location not stated.

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