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CAPONATA Recipe

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This recipe for CAPONATA is from The Ragoni Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 tbs. olive oil
1 small onion, chopped
1 stalk celery, diced
1 can diced tomatoes, drained (14 oz.)
1 c. crushed tomatoes
2 tbs. capers
1/2 c. halved green olives (pitted)
2 tbs. red wine vinegar
2 tbs. sugar
1 large eggplant, cut in chunks
salt and pepper to taste
Directions:
Directions:
In a large saucepan over medium-high heat, heat olive oil and cook onion and celery for 10 minutes, stirring often. Add all but eggplant. Heat to boiling, cover, and simmer on low for 20 minutes. Add salt and pepper to taste. In a nonstick skillet, heat 2 tbs. oil on medium heat. Add half of eggplant, cook 10 minutes or until almost tender. Stir often. Transfer to bowl. Repeat with oil and remaining eggplant. Stir together tomato mixture and eggplant. Cover and refrigerate.

Serve on slices of toasted French bread.

 

 

 

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