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Ingredients
| eggplants: 2 |
| olive oil: 1/2 cup |
| onions: 2 (diced) |
| tomato sauce: 3 Tbl |
| celery: 2 stalks (diced) |
| capers (drained): 1/4 cup |
| green olives: 6 olives (pitted//chopped) |
| black olives: 6 3.25oz cans (pitted//chopped) |
| granulated sugar: 2 Tbl |
| white wine: 2 Tbl |
| salt: 1/2 tsp |
| black pepper: 1/2 tsp |
Sicilian Style Caponata
Credit: Food.com
User rating:
-
Prep Time
45 min -
Cook Time
35 min -
Servings
5 serving(s)
Tags
- Peel and dice eggplant; Heat oil in a pan over medium-high heat; stir/saute eggplant for about 5 minutes; remove eggplant from pan and set aside.
- Add onion to pan; stir/saute for 5 minutes or until tender; add in tomato sauce and celery; stir/saute for 5 minutes or until celery is tender.
- Return the eggplant to the pan; stir in capers and the remaining ingredients; lower heat and simmer, stirring frequently, for 20 minutes; adjust seasoning to taste.
- Let cool 1 hour.
- Serve with crostini.