Tuscan Style Caponata

1. 1

   In a large sautee pan, heat one half the olive oil and sautee the eggplant chunks over medium-high heat until tender and lightly browned. Meanwhile, in a separate sautee pan, heat the other half of the olive oil and sautee the onions, garlic and celery over medium heat until tender, about 5 minutes. Add the olives, capers, and peppers and continue cooking for another 5 minutes or so. Add the sugar and the balsamic vinegar to the onion mixture. Then transfer the onion mixture to the pan containing the eggplant, add the minced parsley, and salt and pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.