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  • Light Eggplant Caponata

    0 votes
    Light Eggplant Caponata
    Servings: 6
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 2 Tbsp. Extra virgin olive oil
    • 1 med Onion halved, sliced thin
    • 2 x Celery ribs thinly sliced
    • 1 1/2 lb Eggplant (preferably Japanese or possibly Chinese) unpeeled, and cut into 1" cubes Salt Freshly grnd pepper
    • 1 can Tomato sauce - (8 ounce)
    • 1 can Diced tomatoes - (14 1/2 ounce) liquid removed
    • 1 Tbsp. Red-wine vinegar (to 2 tbspns)
    • 1 tsp Granulated sugar (to 2 tspns)
    • 1/3 c. Pitted green olives - (to 1/2 c.) halved
    • 2 Tbsp. Capers rinsed

    Directions

    1. Heat oil in large heavy skillet or possibly saute/fry pan. Add in onion and celery; saute/fry over medium heat 5 min. Add in eggplant, and salt and pepper to taste; saute/fry over medium-high heat, stirring, 2 min.
    2. Add in tomato sauce and tomatoes; bring to a simmer. Cover skillet, and cook over medium-low heat 10 min. Add in vinegar, 1 tsp. sugar, olives and capers. Cover; simmer over low heat, stirring often, 10 min or possibly till eggplant is tender. Taste; adjust seasoning, adding remaining 1 tsp. sugar if you like. Serve cool or possibly at room temperature.
    3. Yields 6 servings.

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