Caponata (Eggplant Appetizer)

When I was growing up my mother purchased this all the time in a can. I remember how happy she looked when she was eating it. I remember how pretty the purple eggplant was on the can too. She never prepared it since none of us kids would have eaten it. I don’t like anchovies so my version does not have any in it. My mother also ate sardines out of a can while us kids would watch her in amazement.

Caponata

  • 1 Italian eggplant sliced into 1″ cubes
  • 2 cups chopped cherry or grape tomatoes
  • 1 cup celery chopped
  • 1/2  cup yellow onion chopped
  • 1/4 cup sliced green olives
  • 1 Tbsp capers
  • 1/8 cup white vinegar
  • 1 – 6 oz. can tomato paste
  • 2 Tbsp sugar
  • Olive oil for sauteing
  • Salt and pepper to taste

1

Optional: Slice one zucchini into 1/2″ discs , roast and place on a piece of bread and cover with the eggplant appetizer.

2

Cook the eggplant in olive oil for 10 – 15 minutes until it turns brown and set aside. Saute the celery and onion in a pan for 10 minutes.  Put the eggplant, celery, onions, olives, capers, vinegar, tomatoes, tomato paste, sugar, salt and pepper in a sauce pan and cook for 20 minutes on low. This can be served cold or warm with crackers, bread or over pasta.

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