Caponata
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This recipe is from "Top Nosh" - and was submitted by Helen Gruber.
INGREDIENTS
1 large unpeeled eggplant
1/2 cup olive oil, divided
2 medium onions, chopped
1 cup thinly sliced celery
1 red pepper, diced
3 cloves garlic, minced
1 (16-ounce) can Italian tomatoes and juice
1/4 cup wine vinegar
1 tablespoon sugar
2 teaspoons salt
1/4 teaspoon pepper
Dash of cayenne pepper
1 cup sliced olives (one 5-3/4 ounce jar)
1 tablespoon drained capers
Juice of 1 lemonCut eggplant into 1/2-inch cubes. Heat 1/4 cup oil in large skillet. Sauté eggplant for 5 minutes, stirring often until eggplant changes color slightly. Remove from pan.
Add remaining oil to skillet and sauté onions, celery, red pepper and garlic. Add tomatoes with liquid and eggplant. Cook over medium heat for 15 minutes, stirring often until sauce is reduced and thickened. Stir in vinegar, sugar and seasonings. Add olives and capers. Cook, uncovered, 10 minutes longer. Check seasonings. Add lemon juice to taste.
Chill before serving. Freezes well.
NOTE - Use as relish, omelette filling, pasta sauce or appetizer on crackers. Can also serve warm as vegetable side dish.