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Appetizers & Starters

Caponata - 1997
​​​​​​​​Recipe courtesy of Patty Wiederholt

INGREDIENTS
  • 1 medium  eggplant
  • 6 tablespoons  oil
  • 1 clove  garlic -- minced
  • 1 medium  onion -- chopped
  • 4 tablespoons  tomato sauce
  • ½ cup  celery -- chopped
  • ½ cup  green pepper -- chopped
  • 2 tablespoons  capers
  • 12 large  Italian olives -- pitted and sliced
  • 2 tablespoons  wine vinegar
  • 1 tablespoon  sugar
  • salt and pepper -- to taste

PREPARATION
Peel eggplant and cut into slices 1/2 inch thick.  Cut slices into 1/2 inch cubes.  In a large heavy skillet, heat 5 tablespoons of the oil and sauté eggplant until brown.  Remove eggplant and set aside.  Add the remaining tablespoon of oil to the pan and sauté the garlic and onion.  Then add tomato sauce, celery and green pepper.  Simmer, covered, for 15 to 20 minutes, adding water if needed.  Return eggplant to skillet with capers and olives.  Heat vinegar and sugar together and pour over vegetables.  Season, and simmer 15 minutes longer, stirring occasionally to prevent sticking.  Chill and serve on lettuce leaves or with slices of Italian bread.

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  • Home
  • Breakfast
  • Breads
  • Pickles, Preserves & Relishes
  • Appetizers & Starters
  • Salads
  • Soups & Stews
  • Main Dishes
  • Sauces
  • Vegetables & Sides
  • Cookies, Candy & Desserts
  • Beverages
  • Non-Foods
  • About Our Cookbook
  • What's Cooking