Caponata (Eggplant Appetizer)

Name: Caponata (Eggplant Appetizer)
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 1/2 cups
Ingredients: 6 tablespoons olive oil; 1 small onion, chopped; 1 large celery, diced; 1 (14 1/2 ounce) can diced tomatoes, drained; 1 cup tomatoes (crushed); 2 tablespoons capers; 1/2 cup green olives (pitted and halved); 2 tablespoons red wine vinegar; 2 tablespoons sugar; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1 large eggplant (diced)

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Recipe by MARIA MAC

This is from Latona's Specialty Foods in New Jersey. It has a nice clean taste and is good served on sliced toasted baguette.

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READY IN: 55mins

YIELD: 6 1/2 cups

UNITS: US

INGREDIENTS

Nutrition

6

tablespoons olive oil
1

small onion, chopped
1

large celery, diced
1

(14 1/2 ounce) can diced tomatoes, drained
1

cup tomatoes (crushed)
2

tablespoons capers
¹⁄₂

cup green olives (pitted and halved)
2

tablespoons red wine vinegar
2

tablespoons sugar
¹⁄₂

teaspoon salt
¹⁄₄

teaspoon pepper
1

large eggplant (diced)

DIRECTIONS

In a 4 quart sauce pan heat 2 tablespoons oil over medium heat.
Add onion and celery cook covered 10 minutes, stirring often.
Add next 8 ingredients, heat to boil
Cover, simmer on low 20 minutes.
In a large non stick skillet heat 4 tbsp oil over medium heat. Add eggplant cook 10 minutes or until tender stirring often.
Stir tomato mixture into eggplant.
Serve on slices of toasted french bread.

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