Caponata (Eggplant Appetizer)
| Yield: | 1 Servings |
| Categories: | Pickles, Appetizers, Relishes |
| 1 1/2 | lb | Unpeeled eggplant, cut in>>> |
| 3/4" cubes. | ||
| 1 | tb | Kosher salt |
| 1/2 | c | Olive oil |
| 1 | c | Coarsely diced onion |
| 4 | Med. sweet red peppers cut>> | |
| Into 3/4" squares (2 1/2 c.) | ||
| 1 | c | Celery, coarse dice |
| 8 | Med. ripe Italian tomatoes>> | |
| Pureed to make 2 c. puree. | ||
| 1/4 | c | Red wine vinegar |
| 2 | tb | Sugar |
| 1/2 | ts | Minced garlic |
| 1/4 | c | Pitted,sliced,black olives |
| 3 | tb | Capers (smallest available) |
| Salt and ground black pepper |
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