Eggplant (Aubergine) Caponata |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Nice to serve with bread. Ingredients:
1/4 cup olive oil |
2 onions |
1 lb eggplant |
1 (6 ounce) can tomato paste |
2 stalks celery |
1/2 cup green olives or 1/2 cup black olives |
2 tablespoons wine or 2 tablespoons white vinegar |
2 tablespoons lemon juice |
2 teaspoons honey |
Directions:
1. To prepare vegetables, chop onions, peel and dice eggplant and mince celery.
2. Heat oil in a large skillet and saute onion for 3 to 5 minutes, or until softened.
3. Add eggplant and tomato paste; stir until evenly blended.
4. Cover and simmer for 20 to 30 minutes.
5. Add celery, olives, vinegar, lemon juice and honey; cover and cook for an additional 10 minutes.
6. Chill overnight and serve very cold.
7. Caponata will keep for several weeks refrigerated. Serve with homebaked bread, flatbread, toasted Italian Bread, or Garlic Bread.
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