Caponata -- Eggplant Appetizer

1. 1

   Cut the eggplant into bitesized pieces, slt and then let drain for about 2 hours.

2. 2

   In a fry pan, cook the eggplant in olive oil until browned.

3. 3

   Remove from the pan and drain.

4. 4

   In the oil saute the chopped onions until limp and translucent.

5. 5

   Add the chopped tomatoes and celery, which has been diced.

6. 6

   Simmer until celery is tender crisp.

7. 7

   Add olives, capers, vinegar and sugar, and the drained eggplant.

8. 8

   Simmer for about 5 minutes more.

* Per serving · 4 servings · Values may vary.

No additional tips available.