Print Recipe

Eggplant Caponata

RG

Ingredients

  • 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

Instructions

  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.


Recipe Goldmine

Join our Facebook group




Contact

Arizona

Always Open!

To our Visitors

Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.