← All recipes

Caponata

Caponata — a community recipe on Potlikkr.

Ingredients

• 2.0 Medium Or Small Eggplants Salt
• 0.25 cup Olive Oil
• 2.0 stalk Celery With Tops
• 1.0 Medium Onion

+ 12 more ingredients — sign up free to see them all.

Method (preview)

1. 1

   Peel eggplants and cut into 1/2-inch cubes. Salt generously and drain in colander for 20-30 minutes to draw off moisture. Heat olive oil in a large skillet or Dutch oven. Add chopped celery. Cook for 10 minutes. Add onions and saute until soft and light colored. Transfer celery and onions to a bowl using a slotted spoon. Saute eggplant in remaining oil until lightly browned. Mix vinegar and sugar. Return celery and onions to skillet and stir in vinegar and sugar, tomatoes, olives, capers, anchovies, raisins, salt, pepper, garlic and basil. Bring to a boil, reduce heat and simmer uncovered 20 minutes or until thickened. Put in a serving bowl and refrigerate before using. This keeps well in the refrigerator. Makes approximately 2 quarts.

2. 2

   Source: The Wichita Eagle 1999 Holiday Cookbook