Caponata
Author: Marjorie Marina
Recipe type: Appetizer/Side Dish
Serves: serves 10
- 2 eggplants
- olive oil (enough to sauté the eggplant)
- 5 celery stalks, chopped
- 2 large onions, diced
- 3 garlic cloves, minced
- 4 tomatoes, seeded and coarsely chopped
- ½ cup capers, drained
- 1 cup olives (black or green), pitted
- 1 cup of fresh parsley, chopped
- ½ cup cider vinegar
- 2 Tbsp sugar
- Salt and black pepper to taste (remember that the capers and olives are salty)
- Cut the eggplants into cubes and sauté them in a little bit of olive oil until golden. Set aside;
- In the same pot sauté the celery, onions, and garlic until onions are translucent;
- Add the eggplant, tomatoes, capers, olives, parsley, vinegar and sugar;
- Adjust the salt, remembering that both the olives and the capers are salty, and add the black pepper;
- Over low heat stir everything, cover with the lid and cook for an additional 5 minutes;
- Serve cool with on a hard crust bread (Italian, whole wheat or sourdough) or toast;
Recipe by Easy Recipes, Etc™ at https://easyrecipesetc.com/caponata/
3.4.3177