Caponata

1. 1

   Cut

2. 2

   eggplants into half-inch cubes.

3. 3

   Heat 1/2 of olive oil in

4. 4

   large

5. 5

   pot

6. 6

   or Dutch oven.

7. 7

   Cook eggplant over medium heat until light brown; add onion and celery.

8. 8

   Cook just until soft. Remove

9. 9

   from

10. 10

    pan

11. 11

    and set aside.

* Per serving · 4 servings · Values may vary.

No additional tips available.