 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
|
Ingredients:
2 medium eggplants |
1/2 cup olive oil |
2 small onions, diced |
3 tablespoons tomato sauce |
2 celery ribs, diced |
1/4 cup capers |
6 pitted green olives, chopped |
6 pitted black olives, chopped |
2 tablespoons sugar |
2 tablespoons white vinegar |
1/2 teaspoon salt |
1/2 teaspoon pepper |
garnish: fresh oregano sprigs |
Directions:
1. Peel and dice eggplants. Sauté in hot oil in a Dutch oven over medium-high heat 5 minutes; remove eggplant from pan, and set aside.
2. Add onion to pan; sauté 5 minutes or until tender. Add tomato sauce and celery; sauté 5 minutes or until celery is tender.
3. Return eggplant to pan; stir in capers and next 6 ingredients. Reduce heat, and simmer, stirring often, 20 minutes. Let cool 1 hour. Garnish, if desired. Serve with rustic bread slices.
4. Note: Caponata may be stored in refrigerator up to 1 week.
|
|