Caponata (Eggplant Appetizer)

Submitted 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."

 

• Ready In: 55mins
• Ingredients: 12
• Yields: 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)

directions

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