Caponatina Ebraica

(3 votes)

1 small onion, finely chopped
2-4 cloves garlic, minced
1/2 can (3 ounces) tomato paste
2/3 cup water
1-1/2 tablespoons sugar
3 tablespoons balsamic vinegar
1/2 teaspoon salt
1 medium eggplant, diced
1 cup celery, minced
1 carrot, peeled and minced
1/3 cup pitted green olives, chopped
1 tablespoon capers
olive oil for frying

In saucepan sauté onions and garlic in about 3-4 tablespoons oil. Add paste, sugar, salt, and vinegar and simmer 8-10 minutes. Add water, cover, and cook 15 minutes, stirring occasionally. Add more water if needed. Fry eggplant cubes until browned. Add to sauce. Add celery, carrot, olives and capers to frying pan with some additional oil if necessary. Fry about 5 minutes. Add to eggplant-sauce mixture. Cover pot and let simmer about one half hour. Add some pepper if desired. Remove from heat and cool. Garnish with raisins or hard-cooked egg slices. Serve at room temperature with challah or crackers.


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