Caponata

1. 1

   Cut eggplant quarters into 1/2-inch slices.

2. 2

   In colander, sprinkle with salt and drain one hour.

3. 3

   In 1-quart saucepan over low heat, stir vinegar and sugar until dissolved.

4. 4

   Stir in tomato paste, basil, olives and capers.

5. 5

   Continue heating, stirring occasionally until thickened (about 20 minutes).

6. 6

   In large skillet, heat 1/3 cup oil and fry single layers of eggplant (both sides) until brown, adding more oil as needed until all is cooked.

7. 7

   In same pan, add 2 tablespoons oil.

8. 8

   Over low heat, cook vegetables until tender.

9. 9

   Add tomato mixture and eggplant.

10. 10

    Toss gently. Chill.

11. 11

    Serve with rye bread or pumpernickel.

* Per serving · 4 servings · Values may vary.

No additional tips available.