Eggplant Caponata

A rich Italian eggplant spread

Ingredients

  • 6 Tablespoons olive oil, divided
  • 2 med-large eggplants, peeled and diced into 1 cm cubes
  • 1/4 cup red wine vinegar
  • 2 Tablespoons sugar
  • 3 medium onions, chopped finely
  • 4 stalks celery, chopped finely
  • 2 teaspoons salt
  • 2 – 16 ounce cans petite diced (or crushed) tomatoes
  • 1 & 1/2 ounces capers
  • 1 – 6 ounce can black, pitted olives, drained and cut into half lengthways

Instructions

Heat 3 tablespoons olive oil in large skillet over medium-high. Add eggplant, reduce heat to medium and cook, stirring until all fully softened. Put aside in a bowl.

Heat the vinegar in a small pan and dissolve the sugar. Bring to a boil and add to eggplant mixture.

Heat 3 tablespoons olive oil in large skillet over medium-high. Add onion, celery, and salt. Reduce heat to medium and cook, stirring until soft.

Drain the canned tomatoes, reserving 3/4 cup of liquid. Add 2 cups of the tomatoes and the 3/4 cup of liquid to the onion and celery.

Add the capers and olives. Simmer for 15-20 minutes.

Add eggplant mixture and cook 5 more minutes or longer for a softer more spreadable result.

Let cool and jar.

Yield: 6 jars 1 & 1/2 cup size

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