Eggplant (Aubergine) Caponata |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Adopted this recipe from a great cookbook from the Louisiana Food Service Association. I've made a few changes over the years to suit my family's taste. I usually serve this over rice as a side dish, but it can be used as a sauce over chicken, beef or veal. I hope you enjoy. Ingredients:
2 large eggplants, diced in 1 inch cubes with peeling left on |
2 large onions, chopped |
2 cups celery, chopped |
3 tablespoons garlic, minced |
1 (14 ounce) can diced tomatoes (i use petite diced tomatoes) |
1 cup ripe black olives, sliced |
1/4 cup capers (optional) |
3 tablespoons vinegar |
4 tablespoons sugar |
1 teaspoon seasoning salt |
1 cup water |
1 bay leaf |
Directions:
1. Wash eggplant and cut into 1-1/2 inch squares (leaving peeling on). Allow eggplant to dry or lightly pat with paper towel until dry.
2. In lightly greased frying pan, fry eggplant until done. Remove from pan and drain on paper towel.
3. After removing eggplant from frying pan, saute' onions and celery until soft, but not brown.
4. Add remaining ingredients to saucepan and stir well.
5. Cook this mixture for about 15 minutes, then add the eggplant into the mixture and simmer on low heat for 20 minutes to allow flavors to meld.
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