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Recipe Summary

Yield:
5 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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