Eggplant Caponata
Eggplant Caponata is an moderately easy dinner. Made with 1/2 c. celery, chopped, 1/2 c. onions chopped, 2 lb. eggplant, cut into 1/2-inch cubes, 1 (16 oz.) can tomatoes and salt and pepper to taste, this recipe delivers authentic, satisfying flavors. Bursting with flavor in every bite.
π Recipe adapted from RecipeNLG-Full
Heat oil in a skillet on medium-high.
Add celery and onions and cook for approximately 5 minutes, until onions are limp.
Add eggplant cubes and saute just until tender.
Add tomatoes, wine vinegar, a little sugar, salt and pepper.
Cook over low heat for 5 minutes, stirring occasionally.
Remove from heat; stir in capers and olives.
Cover and chill until serving time.
Serves 6.
π· Perfect Pairings
Complete your meal with these
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