Guest guest Posted July 30, 2003 Report Share Posted July 30, 2003 Eggplant Capanata 1 large eggplant (1 1/2 lb.) 1/2 cup of oil 2 1/2 cups of sliced onion 1 cup of diced celery Two 8 ounce cans of tomato sauce 1/4 cup lemon juice (or apple cider vinegar) 2 tablespoons of sugar 2 tablespoons of drained capers 1/2 teaspoon of salt Dash pepper - optional 12 pitted ripe olives, cut in slivers Wash eggplant; cut in 1/2 inch cubes. In 1/2 cup hot oil in large skillet, sauté eggplant until tender and golden brown. Remove eggplant and set aside. In same skillet, sauté onion and celery until tender; add 2 tablespoon oil if necessary. Return eggplant to skillet. Stir in tomato sauce; bring to boil. Reduce the heat and simmer covered 15 minutes. Add lemon juice, sugar, capers, salt, pepper and olives. Simmer covered for 20 minutes longer; stir occasionally. Refrigerate eggplant mixture, covered overnight. Quote Link to comment Share on other sites More sharing options...
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