For a delicious hot relish or cold appetizer, eggplant is cooked with celery, tomatoes, olives, and capers in this Sicilian caponata recipe.
INGREDIENTS
INSTRUCTIONS
Wash eggplant; cut into 1/2-inch cubes
In 1/2 cup hot oil in large skillet, saut eggplant until tender and golden brown
Remove eggplant and set aside
In 2 tablespoons hot oil in same skillet, saut onion and celery until tender, about 5 minutes
Return eggplant to skillet
Stir in tomato sauce; bring to boiling
Lower heat and simmer, covered, 15 minutes
Add vinegar, sugar, capers, salt, pepper and olives
Simmer, covered, and stirring occasionally 20 minutes longer
Refrigerate, covered, overnight
Serve chilled with crisp toast rounds
Makes 6 to 8 appetizer servings
Ingredients
Directions
Wash eggplant; cut into 1/2-inch cubes
In 1/2 cup hot oil in large skillet, saut eggplant until tender and golden brown
Remove eggplant and set aside
In 2 tablespoons hot oil in same skillet, saut onion and celery until tender, about 5 minutes
Return eggplant to skillet
Stir in tomato sauce; bring to boiling
Lower heat and simmer, covered, 15 minutes
Add vinegar, sugar, capers, salt, pepper and olives
Simmer, covered, and stirring occasionally 20 minutes longer
Refrigerate, covered, overnight
Serve chilled with crisp toast rounds
Makes 6 to 8 appetizer servings
