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Anonymous
Member since December 1969
0
2.5

Caponata

What you need: 

1/4 cup olive oil, divided
1 large eggplant, chopped 1/2" dice
2 medium red onions, chopped 1/2" dice
1/2 bunch celery, chopped 1/2" dice
garlic, finely chopped, to taste
2 large tomatoes, chopped 1/2" dice
1/4 cup red wine vinegar
2 tablespoons sugar
salt and pepper, to taste
fresh basil, to taste

What you do: 

1. Add the eggplant to the oil, cook until soft and slightly brown. Remove the eggplant from the heat and add the other half of the oil to the (now empty) pan.
2. Sweat the onions, celery, and garlic. Mix the eggplant back into the pot, and add tomatoes, sugar and red wine vinegar. Season with salt and pepper, and cook over low heat for at least 10 minutes to let the flavors meld.
3. Add fresh basil and serve with toasted bread. It's also really good over pasta.
Source of recipe: I wrote this recipe.

Preparation Time: 
15 minutes, Cooking time: 15 minutes
Cooking Time: 
15 minutes
Servings: 
6

SO HOW'D IT GO?

I made this tonight and it was great!!  I didn't have celery so I used zucchini instead.  This is soo good!!  Had it over sprouted brown rice.  Thanks for a great recipe!!

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I would add the tomato when I put the eggplant back in.

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This sounds really good! One question, when do you add the fresh tomatoes? Can't wait to make this! Thanks for the recipe. ;)b

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