Caponata

AuthorAlyssa Saltzman
Rating

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Yields6 Servings

Ingredients
 2 Round eggplants
 2 Onions
 15 oz can of Roma tomatoes
 15 oz Tomato sauce
 1 tbsp Sugar
 3 tbsp Capers
 3 tbsp Green Olives
  cup Vinegar
 4 Stalks of celery
 Olive oil
 Salt
 Pepper

Direction
1

Wash and cut the eggplant into medium size cubes.

2

Soak cubes in cold water and salt for 30 minutes

3

In the meantime, wash the celery and cut it into medium size pieces. (use the leaves of the celery)

4

Peel the onion and chop it.

5

Drain the eggplant, do not rinse.

6

Fry the eggplants in hot corn oil ( about 375 F- 190 C ) and drain on paper towels.

7

Set the eggplants aside in a large casserole.

8

In a large frying pan, sauté onion for 5 minutes
with olive oil.

9

Add the celery (including leaves), capers and olives and sauté for another 10 minutes

10

Use a hand blender and blend the Roma tomatoes (not completely)

11

Add the Roma tomatoes and the sugar.

12

Cook for 20 minutes
(The vegetables must be soft and the sauce thick)

13

Remove from stove.

14

Pour the sauce on top of the eggplants

15

Sprinkle the vinegar on top.

Ingredients

Ingredients
 2 Round eggplants
 2 Onions
 15 oz can of Roma tomatoes
 15 oz Tomato sauce
 1 tbsp Sugar
 3 tbsp Capers
 3 tbsp Green Olives
  cup Vinegar
 4 Stalks of celery
 Olive oil
 Salt
 Pepper

Directions

Direction
1

Wash and cut the eggplant into medium size cubes.

2

Soak cubes in cold water and salt for 30 minutes

3

In the meantime, wash the celery and cut it into medium size pieces. (use the leaves of the celery)

4

Peel the onion and chop it.

5

Drain the eggplant, do not rinse.

6

Fry the eggplants in hot corn oil ( about 375 F- 190 C ) and drain on paper towels.

7

Set the eggplants aside in a large casserole.

8

In a large frying pan, sauté onion for 5 minutes
with olive oil.

9

Add the celery (including leaves), capers and olives and sauté for another 10 minutes

10

Use a hand blender and blend the Roma tomatoes (not completely)

11

Add the Roma tomatoes and the sugar.

12

Cook for 20 minutes
(The vegetables must be soft and the sauce thick)

13

Remove from stove.

14

Pour the sauce on top of the eggplants

15

Sprinkle the vinegar on top.

Caponata