top of page

Eggplant Caponata

1 eggplant

1 onion

1 stalk celery

2½  tablespoons olive oil

1 tablespoon parsley, chopped

1 tablespoon wine vinegar

2 teaspoons sugar

½ lb. tomatoes, diced

1 tablespoon tomato paste

handful of olives

handful of capers


eggplant caponata.jpg

Peel and dice the eggplant, drizzle with salt and let stand for 20 minutes.

Chop the celery, olives, caper and onion.

Sauté in the olive oil for 5 minutes or till brown

Add the diced eggplant in batches

Add more oil if needed

Add the rest of the ingredients and cook on medium heat for 30 minutes

bottom of page