• light brown sugar - 2 Tbsp
  • red wine vinegar - 1/4 c
  • olive oil - 1 item
  • tomato paste - 1/2 c
  • pitted black olives - 1/2 c
  • capers with juice - 2 Tbsp
  • eggplant, quartered, but not peeled - 1 small
  • finely crushed dried or chopped fresh basil - 1 tsp
  • each: onion, celery, red and green pepper, 1/2-inch dice - 1/3 c

How to make caponata:

Cut eggplant quarters into 1/2-inch slices. In colander, sprinkle with salt and drain one hour. In 1-quart saucepan over low heat, stir vinegar and sugar until dissolved. Stir in tomato paste, basil, olives and capers. Continue heating, stirring occasionally until thickened (about 20 minutes). In large skillet, heat 1/3 cup oil and fry single layers of eggplant (both sides) until brown, adding more oil as needed until all is cooked. In same pan, add 2 tablespoons oil. Over low heat, cook vegetables until tender. Add tomato mixture and eggplant. Toss gently. Chill. Serve with rye bread or pumpernickel. Makes 2 1/2 cups.

Recipe categories: Lunch/snacks, Appetizers, Spreads.

Average rating: 3.3 of 5, total votes: 9
Cook. Time: PT8H55M
Total Time: PT8H55M

Cause of complaint:

Related ingredients:
sugar, vanilla, pkg, milk, salt, butter, red wine vinegar, small jar pimentos
You may be interested in these recipes:
More Lunch/snacks recipes
Same ingredients
Lunch/snacks top recipes