Eggplant Caponata- From Scott's Grandma

Back to home page   

1 Large eggplant

½ cup + 2 Tbsp olive oil

2 ½ Cups sliced onion

1 Cup diced celery

2 cans (8oz.) tomato sauce

¼ Cup Red wine vinegar

2 Tbs sugar

2 Tbs drained capers

½ Tsp. salt

Dash pepper

12 ripe olives- sliced

Toast Rounds


Wash eggplant- cut into 1/2” Cubes

In ½ Cup oil sauté eggplant till tender and brown.

Remove and set aside

In 2 Tbs oil sauté onions and celery until tender

Return eggplant to skillet and stir in tomato sauce- simmer covered for 15 minutes

Add Vinegar, sugar, capers, salt, pepper, and olives. Simmer covered 20 minutes- stir occasionally

Refrigerate mixture- cover overnight

To serve – turn mixture into serving bolw

Surround with toast rounds


6-8 servings