Eggplant Caponata ___

Eggplant Caponata

Ingredients

For the Caponata:

  • 6 tablespoons extra virgin olive oil, divided
  • 2 med-large eggplants, peeled and diced into 1 cm cubes
  • 0.25 cup red wine vinegar
  • 2 tablespoons sugar
  • 3 medium onions, chopped finely
  • 4 stalks celery, chopped finely
  • 2 teaspoons salt
  • 32 ounces petite diced (or crushed) tomatoes
  • 1.5 ounces capers
  • 6 ounces black, pitted olives, drained and cut in half lengthways
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Directions

Heat 3 tablespoons olive oil in large skillet over med-hi.

Add eggplant, reduce heat to medium and cook, stirring until all fully softened.

Put aside in a bowl.

Heat the vinegar in a small pan and dissolve the sugar.

Bring to a boil and add to eggplant mixture.

Heat 3 tablespoons olive oil in large skillet over med-hi.

Add onion, celery and salt. Reduce heat to medium and cook, stirring until soft.

Drain the canned tomatoes reserving 3/4 cup of liquid.

Add 2 cups of the tomatoes and the 3/4 cup of liquid to the onion and celery.

Add the capers and olives.

Simmer for 15-20 minutes.

Add eggplant mixture and cook 5 more minutes or longer for an softer more spreadable result.

Let cool and jar.

Yields 6 jars 1.5 cup size