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CAPONATA BRINJAL ( An eggplant appetizer )

Veg.Magic's picture
  Eggplant 2 Medium
  Black olives 6
  Cider vinegar 1⁄4 Cup (4 tbs)
  Oil 1⁄2 Cup (8 tbs)
  Onions 2 , sliced
  Sugar 2 Tablespoon
  Celery stalks 2 , diced
  Dried oregano 1⁄2 Teaspoon
  Chopped parsley 1⁄4 Cup (4 tbs)
  Drained capers 1⁄4 Cup (4 tbs)
  Tomato puree 1⁄2 Cup (8 tbs)
  Salt To Taste
  Pepper To Taste

Boil the eggplant whole in salted water for 5 minutes, then slip skin off and dice.
Saute onion in oil until soft, add tomato puree and diced celery and cook until the celery is soft, adding little water if mixture is too thick.
Stir constantly to avoid burning.
Add capers, seasoning, herb, chopped olives, parsley and eggplant.
Mix vinegar with the sugar and add to mixture stirring gently.
Cover and simmer for 15 minutes, stirring often.
Serve cool.

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CAPONATA BRINJAL ( An Eggplant Appetizer ) Recipe