Eggplant (aubergine) Caponata

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 2 large eggplants, diced in 1 inch cubes with peeling left on
• 2 large onions, chopped
• 2 cups celery, chopped
• 3 tablespoons garlic, minced
• 1 (14 ounce) can diced tomatoes (i use petite diced tomatoes)
• 1 cup ripe black olives, sliced
• 1/4 cup capers (optional)
• 3 tablespoons vinegar
• 4 tablespoons sugar
• 1 teaspoon seasoning salt
• 1 cup water
• 1 bay leaf

Recipe

• 1 wash eggplant and cut into 1-1/2 inch squares (leaving peeling on). allow eggplant to dry or lightly pat with paper towel until dry.
• 2 in lightly greased frying pan, fry eggplant until done. remove from pan and drain on paper towel.
• 3 after removing eggplant from frying pan, saute' onions and celery until soft, but not brown.
• 4 add remaining ingredients to saucepan and stir well.
• 5 cook this mixture for about 15 minutes, then add the eggplant into the mixture and simmer on low heat for 20 minutes to allow flavors to meld.