Caponata alla Albine

(3 votes)

1 medium eggplant, cut into small cubes
3 tablespoons extra virgin olive oil
2 stalks celery, diced
1 teaspoon minced garlic
2 tablespoons tomato paste
1/2 cup water
1 - 3 ounce jar manzanilla olives, roughly chopped
2 tablespoons capers, drained
3 tablespoons pine nuts
1 tablespoons salt
1/8 tablespoons black pepper
2 tablespoons sugar
2 tablespoons red wine vinegar
1 package melba toast or favorite crackers

Sauté onions and celery in oil. When translucent, add eggplants and onions. In 20 minutes, add tomato sauce and capers. Add vinegar and sugar. Cook on low to medium flame for about 1 hour, stirring frequently. Add water if mixture gets too thick. Let cool. Place in jars. Has a long shelf-life in the refrigerator.



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