Caponatina - Eggplant Appetizer

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READY IN: 1hr
SERVES: 6
YIELD: 4 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In sauce pan saute' onions and garlic in 3-4 tablespoons oil.
  • Add paste, sugar, salt, and vinegar and simmer 8-10 minutes. Add water, cover and cook 15 minutes, stirring occasionally. Add more water if needed.
  • Fry eggplant cubes until browned. Add to sauce. Add celery, carrot, olives, and capers to frying pan with some additional oil if necessary. Fry about 5 minutes. Add to eggplant-sauce mixture.
  • Cover pot and simmer slowly about 1/2 hour. Add some pepper if desired.
  • Remove from heat and cool. Garnish with raisins or sliced hard cooked egg slices. Serve at room temperature with crusty Italian bread slices or crackers.
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