How to make it

  • Combine the vinegar, sugar, olives, raisins and capers and set aside.
  • Heat 3 tablespoons of olive oil. When hot add half the diced eggplant and saue for 8 to 10 minutes until tender and lightly browned but not mushy. Remove to a bowl.
  • Heat 3 more tablespoons of olive oil and repeat the process with the eggplant. Remove to the bowl.
  • Add 2 tablespoons of olive oil to the pan and saut the onions and celery until the onions are a rich brown but not burned.
  • Deglaze the pan with the tomato sauce scrapping down the sides and the bottom of the pan.
  • Add back the eggplant, onions and celery, cover and simmer for about 5 minutes until the vegetables are tender but not mushy
  • Add the diced tomatoes and simmer for a few minutes more.
  • Add the salt and pepper and the vinrgar, sugar, olives, raisins and caper mixture. Cook for 2 minutes. Adjust the seasoning if needed.
  • Allow the Caponata to marinate in the refrigerator a few days to increase flavor.
  • Serve at room temperature as a condiment.

Reviews & Comments 0

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes