Caponata

Caponata Ingredients

1 small Eggplant chopped in 1/4" cubes	1/2 cup Black olives chopped
1 small Onion chopped	1/4 cup Pine nuts toasted
1/4 cup Olive oil (more if needed)	1/2 tablespoon Capers rinsed
2 stalks Celery chopped	2 tablespoon Red wine vinegar
1 large Red bell pepper chopped	1/2 teaspoon Salt or more to taste
2 tablespoon Garlic minced	Black pepper to taste
2 small Tomato chopped

Instructions for Caponata

Soak the eggplant in salted water to cover at least 15 mins and then rinse and dry.

Sautee the onion in 2 Tbsp of the oil. After a couple mins, add the celery. Saute till the celery is brightly colored and still somewhat firm. Remove onions and celery to a large mixing bowl.

Add another Tbsp olive oil to the pan, then saute peppers, and after a couple mins, add the garlic and cook another minute. Then add the tomatoes and saute one more minute. Add this to the bowl with the onion mixture.

Add another Tbsp of olive oil to pan, then saute the eggplant until tender and golden. Add the rest of the ingredients to the mixing bowl while the eggplant cooks. Add the sauteed eggplant. Mix well. Serve hot, chilled or at room temp.

This will keep for several weeks in the fridge.


Main Ingredient: EggplantsCuisine: Italian

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