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Caponata (Italian Eggplant Appetizer) Recipe

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This recipe for Caponata (Italian Eggplant Appetizer), by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ann Marie Smith
Added: Sunday, October 29, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 large eggplant cubed
1/2 c. and 2 T. olive oil
2 1/2 c. onion
1 celery stalk
16 oz. tomato sauce
1/4 c. red wine vinegar
2 T. sugar
2 T. capers
1/2 tsp. each salt and pepper
12 black olives

Directions:
Directions:
Saute cubed eggplant in oil until brown and tender. Remove from heat. In 2 T. oil saute onion and celery until tender. Return eggplant, stir in tomato sauce and bring to a med boil. Simmer 15 min covered. Add vinegar, sugar, capers, salt and pepper and olives. Simmer 20 minutes more. Refrigerate over night and serve room temp.

Personal Notes:
Personal Notes:
One of my personal favorite Italian delights. I love eating this with Italian bread or serve as an appetizer on crackers.

 

 

 

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