Eggplant Appetizer (Caponata)
A Uncategorized recipe with large eggplant, plus 2 tbsp olive oil, sliced onion. Ready in –, serves 6.
Curated byKavya Sharma🇮🇳
Instructions
12 steps- 1
Wash eggplant; cut into 1/2-inch cubes.
large eggplant(1) - 2
In 1/2 cup hot oil in large skillet, saut eggplant until tender and golden brown.
large eggplant(1) - 3
Remove eggplant and set aside.
large eggplant(1) - 4
In 2 tablespoons hot oil in same skillet, saut onion and celery until tender, about 5 minutes.
sliced onion(2 1/2 c)diced celery(1 c) - 5
Return eggplant to skillet.
large eggplant(1) - 6
Stir in tomato sauce; bring to boiling.
8 oz cans tomato sauce(2) - 7
Lower heat and simmer, covered, 15 minutes.
- 8
Add vinegar, sugar, capers, salt, pepper and olives.
plus 2 tbsp olive oil(1/2 c)red wine vinegar(1/4 c)sugar(2 tbsp)drained capers(2 tbsp)salt(1/2 tsp)of pepperpitted black olives cut in slivers(12) - 9
Simmer, covered, and stirring occasionally 20 minutes longer.
- 10
Refrigerate, covered, overnight.
- 11
Serve chilled with crisp toast rounds.
- 12
Makes 6 to 8 appetizer servings.
Rate this recipe
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Eggplant Appetizer (Caponata)
A Uncategorized recipe with large eggplant, plus 2 tbsp olive oil, sliced onion. Ready in –, serves 6.
Curated byKavya Sharma🇮🇳
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
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Directions
12 steps- 1
Wash eggplant; cut into 1/2-inch cubes.
large eggplant(1) - 2
In 1/2 cup hot oil in large skillet, saut eggplant until tender and golden brown.
large eggplant(1) - 3
Remove eggplant and set aside.
large eggplant(1) - 4
In 2 tablespoons hot oil in same skillet, saut onion and celery until tender, about 5 minutes.
sliced onion(2 1/2 c)diced celery(1 c) - 5
Return eggplant to skillet.
large eggplant(1) - 6
Stir in tomato sauce; bring to boiling.
8 oz cans tomato sauce(2) - 7
Lower heat and simmer, covered, 15 minutes.
- 8
Add vinegar, sugar, capers, salt, pepper and olives.
plus 2 tbsp olive oil(1/2 c)red wine vinegar(1/4 c)sugar(2 tbsp)drained capers(2 tbsp)salt(1/2 tsp)of pepperpitted black olives cut in slivers(12) - 9
Simmer, covered, and stirring occasionally 20 minutes longer.
- 10
Refrigerate, covered, overnight.
- 11
Serve chilled with crisp toast rounds.
- 12
Makes 6 to 8 appetizer servings.
Rate this recipe
