Sicilian-style Caponata Recipe

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Ingredients

Directions

Step #1 Peel & dice eggplants.
Step #2 Sauté in hot oil in a Dutch oven over medium-high heat 5 mins; remove eggplant from pan, & set aside.
Step #3 Add onion to pan; sauté 5 mins or until tender.
Step #4 Add tomato sauce & celery; sauté 5 mins or until celery is tender.
Step #5 Return eggplant to pan; stir in the capers & next 6 ingredients.
Step #6 Reduce heat, stirring often, & let simmer, 20 mins.
Step #7 Let cool 1 hr.
Step #8 Garnish, if desired.
Step #9 Serve with rustic bread slices.
Step #10 Note: Caponata may be stored in refrigerator up to 1 week.
Enjoy the Sicilian-Style Caponata recipe