- 2 medium eggplants
- 1/2 cup olive oil
- 2 small onions, diced
- 3 tablespoons tomato sauce
- 2 celery ribs, diced
- 1/4 cup capers
- 6 pitted green olives, chopped
- 6 pitted black olives, chopped
- 2 tablespoons sugar
- 2 tablespoons white vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Garnish: fresh oregano sprigs
How to Make It
Peel and dice eggplants. Sauté in hot oil in a Dutch oven over medium-high heat 5 minutes; remove eggplant from pan, and set aside.
Add onion to pan; sauté 5 minutes or until tender. Add tomato sauce and celery; sauté 5 minutes or until celery is tender.
Return eggplant to pan; stir in capers and next 6 ingredients. Reduce heat, and simmer, stirring often, 20 minutes. Let cool 1 hour. Garnish, if desired. Serve with rustic bread slices.
Note: Caponata may be stored in refrigerator up to 1 week.