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Caponatina Recipe

   
 

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     Caponatina

Category   Appetizers
Sub Category   None

Ingredients
1 large eggplant - 1 1/2 lbs peeled and cut into cubes
1/2 cup - 2 tbps olive oil
2 1/2 cups onoin sliced thin
1 cup diced celery
2 - 8oz cans hunts tomato sauce
1/4 cup red wine vinegar
2 tbps sugar
2 tbps capers1/2 tsp salt12 olives - black & green
 

Instructions
Heat 1/2 cup of oil - add eggplant and saute until golden brown. Keep stirring as it has a tendency to stick. Removefrom pan and set asde. Add remaining oil - saute celery and onion until tender. Return eggplant to pan - addtomato sauce. Bring to a boil. Reduce heat, simmer covered for 15 minutes. Add vinegar, sugar, capers, salt pepper and olives. Simmer covered for 20 minutes.
Refrigerate overnight. Serve on round toast or with Italian bread.


Originally Submitted
12/31/2012





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