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Eggplant Caponata



  • 1 baby eggplant
  • Salt
  • 1 stalk celery
  • 1 small red onion
  • 1/2 red or green bell pepper
  • 3 tablespoons extra virgin olive oil
  • 1/2 teaspoon minced garlic
  • 1 tomato, diced (about one cup)
  • 1 tablespoon red wine vinegar
  • 1/4 teaspoon balsamic vinegar
  • 1 teaspoon capers
  • 2-3 ripe olives, chopped
  • 1 teaspoon chopped fresh Italian parsley
  • Freshly ground black pepper


  1. Trim and peel eggplant, then cut into 1/2 inch thick slices. Salt slices and put on a plate between 2 paper towels. Weight down, and let stand 1-2 hours.
  2. Cut eggplant into 1/2-inch cubes.
  3. Combine all ingredients in crockette.
  4. Cover and cook for 5 to 6 hours.
  5. Serve with crostini or crackers.

Caponata is best the next day.

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