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Eggplant Caponata

herbal.chef's picture
Eggplant Caponata. If you were looking for a tasty and unique vegetarian dish that you can serve for formal dinner, then look no further. Eggplant Caponata is definitely the recipe for you. Try it!
  Eggplant 1 Medium
  Olive oil 6 Tablespoon
  Garlic 1 Clove (5 gm), minced
  Onion 1 , thinly sliced
  Tomato sauce 3 Tablespoon
  Chopped celery 3⁄4 Cup (12 tbs)
  Capers 2 Tablespoon
  Stuffed green olives 12 , cut in halves
  Wine vinegar 2 Tablespoon
  Sugar 1 Tablespoon
  Freshly ground black pepper To Taste
  Salt To Taste

Peel the eggplant and cut it into cubes.
Saute in five tablespoons of the olive oil.
Remove the eggplant from the skillet and add the remaining tablespoon of olive oil.
Cook the garlic and onion in it until the onion is brown.
Add the tomato sauce and celery and simmer until the celery is tender.
If necessary, add a little water to the skillet.
Return the eggplant to the skillet and add the capers and olives.
Heat the vinegar with the sugar and pour it over the egg plant.
Add salt and pepper to taste and simmer the mixture ten to fifteen minutes longer, stirring frequently.

Recipe Summary

Side Dish

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Eggplant Caponata Recipe