Caponata (Eggplant Appetizer)

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READY IN: 55mins
YIELD: 6 1/2 cups
UNITS: US

INGREDIENTS

Nutrition
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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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