Caponata (Eggplant Appetizer) |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 24 |
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This is from Latona's Specialty Foods in New Jersey. It has a nice clean taste and is good served on sliced toasted baguette. Ingredients:
6 tablespoons olive oil |
1 small onion, chopped |
1 large celery, diced |
1 (14 1/2 ounce) can diced tomatoes, drained |
1 cup tomato (crushed) |
2 tablespoons capers |
1/2 cup green olives (pitted and halved) |
2 tablespoons red wine vinegar |
2 tablespoons sugar |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 large eggplant (diced) |
Directions:
1. In a 4 quart sauce pan heat 2 tablespoons oil over medium heat.
2. Add onion and celery cook covered 10 minutes, stirring often.
3. Add next 8 ingredients, heat to boil
4. Cover, simmer on low 20 minutes.
5. In a large non stick skillet heat 4 tbsp oil over medium heat. Add eggplant cook 10 minutes or until tender stirring often.
6. Stir tomato mixture into eggplant.
7. Serve on slices of toasted french bread.
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