Eggplant (Aubergine) Caponata

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Recipe by SweetAsHoney

Nice to serve with bread.

Ingredients Nutrition


  1. To prepare vegetables, chop onions, peel and dice eggplant and mince celery.
  2. Heat oil in a large skillet and saute onion for 3 to 5 minutes, or until softened.
  3. Add eggplant and tomato paste; stir until evenly blended.
  4. Cover and simmer for 20 to 30 minutes.
  5. Add celery, olives, vinegar, lemon juice and honey; cover and cook for an additional 10 minutes.
  6. Chill overnight and serve very cold.
  7. Caponata will keep for several weeks refrigerated. Serve with homebaked bread, flatbread, toasted Italian Bread, or Garlic Bread.

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