Capalatina

Name: Capalatina
Total time: 1800 s
Cuisine: American
Ingredients: 2 large eggplant; 1 Tbsp. salt; 3/4 cup olive oil; 2 onions, chopped; 1 (20 oz) can of diced Italian plum tomatoes; 3 celery stalks diced; 1/4 lb. pitted Italian green olives; 1/4 cup capers; 1 Tbsp. pine nuts; 1/4 cup wine vinegar; 2 Tbsp sugar; to taste salt & pepper

Scott O'Dell @cook_5180672

Can make without sugar, still tastes great

Scott O'Dell @cook_5180672

Can make without sugar, still tastes great

Saved

Ingredients

30 mins

2large eggplant
1 Tbsp.salt
3/4 cupolive oil
2onions, chopped
1 (20 oz)can of diced Italian plum tomatoes
3celery stalks diced
1/4 lb.pitted Italian green olives
1/4 cupcapers
1 Tbsp.pine nuts
1/4 cupwine vinegar
2 Tbspsugar
to tastesalt & pepper

Saved

Steps

30 mins

1

Wash eggplant, do not pare. Cut into 1 inch cubes, sprinkle with salt and let stand in a colander for 2 hours. Squeeze dry.
2

Heat oil in saucepan, and saute eggplant over medium flame until soft. Turn constantly so that eggplant will brown evenly. Remove from pan with slotted spoon and drain off as much oil as possible.
3

Use remaining oil to brown chopped onions until soft.
4

Add strained tomatoes, olives, and celery. Cook slowly until celery is soft (~15 minutes)
5

Return eggplant to pan, and add capers and pine nuts.
6

In separate pan, heat vinegar, dissolve sugar in it, and pour mixture over eggplant.
7

Add salt & pepper to taste.
8

Cook slowly on medium-low for 20 minutes.
9

Serve hot or cold.