Eggplant Caponata

By luvcookbooks
October 20, 2009
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Eggplant Caponata

Author Notes: This is my friend June Feldman's recipe, a treasure from her aunt. It is the best caponata I have ever eaten. Usually served as an hors d'ouevre, it is good for breakfast, lunch, dinner and snacks.luvcookbooks

Serves: 12

  • 2 medium globe eggplants, in 1/2 to 1 inch cubes
  • 1 Vidalia onion, diced, in 1/2 inch dice
  • 1 cup celery, diced, 1/2 inch dice
  • 14 ounces can crushed tomatoes
  • 2 ounces capers
  • 1/4 cup pignoli nuts
  • 4 tablespoons wine vinegar
  • 2 tablespoons sugar
  • olive oil
  • 2 pounds Sicilian green olives, smashed, pitted, and torn into pieces
  1. In a large frying pan, cook eggplant cubes in olive oil and a little water until soft. Use low heat. The eggplant should not brown.
  2. Transfer cooked eggplant to a large saucepan. Cook onion in the frying pan vacated by the eggplant until soft. Add onions to eggplant.
  3. Add tomatoes and celery to eggplant mixture and simmer for about 5 minutes.
  4. Dissolve sugar in wine vinegar. Remove saucepan from heat, add the vinegar/sugar solution, capers, pignoli, and olives.
  5. Stir and salt to taste. Enjoy!

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