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Caponata (Italian Eggplant Appetizer) Recipe

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This recipe for Caponata (Italian Eggplant Appetizer) is from Our 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:  
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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