Eggplant CaponataEggplant CaponataEggplant Caponata
Ingredients
- 1/3 cup olive oil
- 2 large eggplants, cut into cubes
- 2 cloves garlic, minced
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/4 cup red wine vinegar
- 1 (14.5 ounce) can diced tomatoes
- 1/4 cup capers, drained and rinsed
Related recipes
Steps
- Heat the olive oil in a large saucepan over medium heat.
- Add the eggplant, garlic, onion and celery. Cook until the vegetables are tender.
- Stir in the vinegar, tomatoes and capers. Simmer for 20 minutes.
- Serve over pasta or as an appetizer.
Tags
eggplant
caponata
Italian
vegetarian
vegan
tomatoes
vinegar
Copyright 2023 Ben Bergstein