Total Time: 3 hr 15 min
Prep Time: 45 min
Rest Time: 2 hr
Cook Time: 30 min
Although, with Caponata, you need to make sure that you have enough time for all the processes. It’s nice because you can can and save for later if you want.
- 2 eggplants
- ½ cup Bertolli extra virgin olive oil
- 3 stalks celery
- 2 onions
- ¼ cup Napoleon Nonpariel capers
- ½ cup green olives
- 16 oz. can Cento peeled plum tomatoes Italian style with basil leaf or fresh tomatoes peeled and cooked
- 4 tbsp. C&H Pure cane granulated white sugar
Cut eggplant into 1 inch cubes. Sprinkle with salt and let stand in colander for about 2 hours.
Squeeze gently and saute eggplant in oil until brown on all sides. Remove from pan with slotted spoon.
Brown chopped onions until soft. Add tomatoes, celery and olives. Cook slowly until celery is tender. Return eggplant to pan, add capers, sugar, salt and pepper to taste. Cover and simmer for 20 minutes stirring occasionally.
Store in canning jars and seal well.
More about Caponata
Caponata is a Sicilian eggplant. The dish is cooked with chopped and fried eggplant with vinegar, capers and sweet and sour sauce.