FBD

Caponata (Aubergine Salad Italy)

GreekVegetarianIntermediate60 minBy Northstar

Ingredients

Servings
4
  • 1 lb eggplant, cut into cubes
  • 2 tbsp olive oil
  • 4 stalks celery, sliced
  • 1 each onion, sliced
  • 8 oz tomatoes, peeled and chopped
  • 2 tbsp capers
  • 2 tbsp pine nuts
  • 1 tbsp granulated sugar
  • 0.5 cup red wine vinegar
  • 0.3 cup large green olives

Instructions

  1. 1

    Sprinkle cubes of eggplant with salt and leave them in a colander to drain for 1 hour.

  2. 2

    Dry them thoroughly on paper towels.

  3. 3

    Hat plenty of olive oil in a pan and fry the eggplant until they are brown.

  4. 4

    Drain on paper towels.

  5. 5

    Fry celery in the same oil as the eggplant and, when brown, remove from the pan.

  6. 6

    Add onion and cook until soft.

  7. 7

    Add tomatoes and cook gently for 10 minutes.

  8. 8

    Add remaining ingredients, return the eggplant and celery to the pan, and simmer another 5 minutes.

  9. 9

    You may can this or serve it cold after making.

  10. 10

    To can, pour into glass jars, seal and boil for 20 minutes.

  11. 11

    It will keep for months.

Tags

saladgreekjoy-of-canning