Eggplant Caponata

• 1 large eggplant
• 2 medium onions, chopped
• 2 garlic cloves, crushed
• 3 celery stalks, chopped
• 1 15oz can crushed tomatoes
• 1/4 cup chopped green olives
• 3 tbs pine nuts
• 1/4 cup capers
• 1/4 cup wine vinegar
• 2 tbs sugar
• 2-3 tbs extra virgin olive oil
• Salt and pepper to taste

Instructions

Cut eggplant into 1" cubes and season with salt and pepper. Heat oil in a large skillet and Saute eggplant until tender. Remove eggplant and set aside. Saute onions in the same oil until tender. Add the garlic, celery, tomatoes and olives. Cook on a medium low heat for about 15 minutes. Add eggplant and remaining ingredients and stir until well blended, about another 5 minutes. Chill, overnight if possible, and serve as either a dip or a condiment.

Back to all Recipes