Eggplant Caponata

Name: Eggplant Caponata
Total time: 5400 s
Yield: 10 servings
Cuisine: American
Ingredients: 2 black beauty eggplants diced skin on; 1 Small carton of grape tomatoes halved; 1 stalk celery chopped; 1 small sweet onion finely chopped; 4 cloves garlic finely chopped; 1 small container of mixed Italian olives pitted and halved; 1-2 glugs of olive oil; 1 Tbs red wine vinegar; 1 Tbs any Italian seasoning blend you like; Salt and pepper to taste

Wendy S. Geiss @wendyg

Madeira Beach, Florida, United States

Love eggplant and love this dish. Can be used as a condiment for porchetta sandwiches, a bruschetta or tossed in pasta with pearl mozzarella for a quick meal.

Wendy S. Geiss @wendyg

Madeira Beach, Florida, United States

Love eggplant and love this dish. Can be used as a condiment for porchetta sandwiches, a bruschetta or tossed in pasta with pearl mozzarella for a quick meal.

Saved

Ingredients

1hr30mins

10 servings

2black beauty eggplants diced skin on
1Small carton of grape tomatoes halved
1 stalkcelery chopped
1small sweet onion finely chopped
4 clovesgarlic finely chopped
1small container of mixed Italian olives pitted and halved
1-2glugs of olive oil
1 Tbsred wine vinegar
1 Tbsany Italian seasoning blend you like
Salt and pepper to taste

Saved

Steps

1hr30mins

1

Warm up the olive oil in a deep skillet when warm add your onion, garlic and celery and saute for about five mins
2

Add your tomatoes, olives in and saute until you see the tomatoes start to release their juices and start to make a sauce
3

Add your eggplant and combine.
4

Add your seasonings and the red wine vinegar
5

Let the mixture start to cook down. If you see it’s a lil dry you can add a bit of crushed tomatoes to moisten it up
6

Let the pot simmer about a good half hour.
7

Let it cool and put into jars and can or alternatively just refrigerate. You can also put in freezer containers and freeze.