Eggplant Appetizer(Caponata)
Eggplant Appetizer(Caponata) is an moderately easy dinner. Made with 2 large eggplant, 1 tbsp. salt, 3/4 c. olive oil, 2 onions, chopped and 1 (28 oz.) can plum tomatoes, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
π Recipe adapted from RecipeNLG-Full
Wash and cube eggplant; sprinkle with salt and let stand. Squeeze dry and saute in oil until soft.
Drain and set aside. Brown onion in oil.
Add tomatoes, olives and celery and cook slowly about 15 minutes.
Return eggplant to pan and add capers. Heat vinegar; add and dissolve sugar in vinegar and then pour over eggplant.
Correct seasoning with salt and pepper.
Cover pan and cook very slowly over a low heat for 20 minutes, stirring to prevent sticking.
Serve hot or cold.
This keeps very well and is excellent in an antipasto served with crackers.
π· Perfect Pairings
Complete your meal with these
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