Eggplant Caponata
Eggplant caponata is a sweet and sour eggplant relish that combines the earthy flavors of eggplant with a variety of other ingredients to create a delicious and versatile condiment!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at ciaotomatoes.com.
Cooking tools:
- Colander
- Deep-frying pan
- Paper towel
- Baking sheet
- Tray
- Refrigerator
- Dutch oven
- Stove
- Chef's knife
- Cutting board
- Spoon
- Mixing bowl
- Airtight container
Ingredients
- 28oz (1 can) Ciao Authentica Crushed Tomatoes
- Olitalia Extra Virgin Olive Oil (for frying)
- 4 eggplants (cubed)
- 1 stalk celery (diced)
- 1 1/2 spanish onions (cut into half moon strips)
- 6oz (3/4 cup) tomato paste
- 2 tablespoons sugar
- Salt (to taste)
- Pepper (to taste)
- 3 tablespoons capers
- 4 tablespoons sherry vinegar
- 20 Castelvetrano olives (crushed, pitted and lightly chopped)
- 2 tablespoons honey
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