Caponata(Serves 10 to 15 as Hors D'Oeuvre)
Caponata(Serves 10 To 15 As Hors D'Oeuvre) is an impressive dinner. Made with 1 to 2 lb. eggplant, 1 tbsp. salt, 3 tbsp. olive oil, 1 to 2 c. celery, chopped coarsely and 3/4 c. peeled chopped yellow onion, this recipe delivers authentic, satisfying flavors. A classic recipe that has been enjoyed for generations.
π Recipe adapted from RecipeNLG-Full
Cut eggplant into cubes.
Dust with salt; drain in colander. Saute celery and onion in olive oil for about 15 minutes.
Saute eggplant for 10 minutes.
Place all in a 2-quart kettle.
Add balance of ingredients, except salt and pepper.
Simmer for 20 minutes, or until liquid evaporates.
Season with salt and pepper. Chill.
Serve on lettuce with brown crackers.
π· Perfect Pairings
Complete your meal with these
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