Caponata ' Eggplant and Lots of Good Things!
This I've been making for years and it 's never ever the same. This year I used balsamic vinegar and sundried tomatoes which brings the basic caponata up to date with our changing tastes. This if your are not familiar with this appetizer (relish) dip or spread it 's salty, sweet, tangy has lots of texture from celery, eggplant,onions, garlic, olive, capers, and pine nuts. This is very complex! Serve it on fresh Italian sliced bread or crackers or as a relish on a sandwich. You can even toss it into a small pasta to make a pasta salad. Check out recipe #103124. In years gone buy I did can in boiling water bath for 10 minutes.I like to jar and give as gifts.
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INGREDIENTS
Nutrition- 1⁄2cup rosemary oil or 1/2 cup olive oil
- 1
- 1cup diced celery
- 1
- 2
- 1cup diced tomato
- 1⁄4
- 1cup sliced black olives
- 1⁄4
- 1⁄2teaspoon salt
- 2tablespoons sugar
- 3
- 1⁄3cup balsamic vinegar
- 1tablespoon chopped fresh basil
- 1tablespoon chopped fresh oregano
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DIRECTIONS
- In a large hot pan heat oil and stir fry eggplant till golden brown about 10 minutes add celery, onions, garlic, and tomatoes cook till tender about 5 minutes.
- Add remaining ingredients and simmer for 15 minutes.
- Stirring occasionally!
- Jar or place in a sealed container and refrigerate over night.
- Serve cooled.
- Season with salt and pepper if needed.
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