Ingredients: |
Ingredients: 1/2 cup olive oil
2 cups diced celery
1 large eggplant,peeled and cut in 3/4 inch cubes
1 large onion chopped
1/3 cup wine vinegar
1 tsp sugar
2 large red ripe tomatoes, peeled and diced
1 cup water
1 Tbs capers, drained
1/4 cup sliced pimientos stuffed olives
1 can, 2 oz sliced ripe black olives, drained
2 Tbs minced parsley
Salt to taste
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Directions: |
Directions:Heat olive oil in large frying pan. Add celery and cook, stirring often until tender. Remove celery from pan with slotted spoon and set aside.
Add eggplant to the pan and cook over medium heat stirring until it is lightly browned and tender enough to mash easily. Add the onion and continue cooking and stirring until onion is soft, but not browned. Using a slotted spoon, lift the eggplant and onion out of the pan and add to celery. Add to the pan the vinegar, sugar, tomato and water, cook over medium heat, stirring for 5 minutes.
Return the celery, eggplant and onion to the pan. Stir in the capers, olives and parsley and simmer uncovered about 20 minutes longer. Taste and add salt if necessary. Remove from heat, cool and chill covered until needed (at least overnight or as long as a week, refrigerated.)
Serve at room temperature. Remove caponata from refrigerator about 20 minutes before you plan to present it. Makes about 6 servings.
PS: I add 2 carrots to add body and flavor when cooking. |
This recipe for Caponata is from