Caponata Using Olives
|Olive oil/Salad oil||1⁄2 Cup (8 tbs)|
|Diced celery||2 Cup (32 tbs)|
|Unpeeled eggplant||1 Large, cut into 3/4 inch cubes|
|Onion||1 Large, chopped|
|Wine vinegar||1⁄3 Cup (5.33 tbs)|
|Tomatoes||2 Large, peeled, seeded, and diced|
|Water||1 Cup (16 tbs)|
|Capers||1 Tablespoon, drained|
|Sliced pimento stuffed olives||1⁄4 Cup (4 tbs) (Spanish Style Olives)|
|Canned sliced ripe olives||2 1⁄4 Ounce, drained (1 Can)|
|Minced parsley||2 Tablespoon|
|Crisp lettuce leaves||4|
Heat oil in a wide frying pan over medium-high heat.
Add celery and cook, stirring often, until tender.
Remove celery from pan with a slotted spoon and reserve.
Place eggplant in pan, reduce heat to medium, and cook, stirring, until eggplant is lightly browned and tender.
Add onion and continue cooking and stirring until onion is soft but not browned.
Using a slotted spoon, remove eggplant and onion from pan and add to reserved celery.
Place vinegar, sugar, tomatoes, and water in pan; cook over medium heat, stirring, for 5 minutes.
Return celery, eggplant, and onion to pan.
Stir in capers, olives, and parsley and simmer, uncovered, for about 20 minutes longer.
Add salt if needed.
Remove from heat; cool, cover, and refrigerate until needed.
Serve at room temperature.
Spread caponata on crackers or spoon onto crisp lettuce leaves.