Lenny's Eggplant Caponata
Ingredients
- Olive Oil
- Eggplant - 3 eggplants cubed
- Sicilian Green Olives - 2 Containers, Sliced and Pitted
- Large Onion - 2 onions chopped
- Celery - 6 Stalks chopped
- Capers - 1/3 cup
- Tomato Paste - 2 cans
- Garlic - dash
- Oregano - dash
- Red Wine Vinegar - 1/4 cup
- Sugar - 1 Tbsp.
- Fresh Basil - to taste (chopped)
Instructions
Peel and cube eggplant; salt and drain in colander for a while. Fry eggplant in oil, pan covered. Remove from pan, add into same fry pan celery and onions, pan covered, until semi soft. Then add olives and capers; cook 15 minutes. Remove and add tomato paste and simmer with basil, garlic, red vinegar, oregano and sugar-stir fry 10 minutes. Then add eggplant, celery and onion mixture, olives and capers mixture all to fry pan and stir fry a few more minutes. Cool, serve at room temperature, refrigerate to store.
Use Lenny's Eggplant Caponata to Make: Antipasto Platter
