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Sicilian Eggplant Caponata

A home-style Sicilian Eggplant Caponata made with Italian Plum Tomatoes, Wine Vinegar, and Sugar. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 1 can
• 1/4 cup
• 2 tbsp

Method (preview)

1. 1

   Wash eggplant. Do not peel, Cut into 1 ″ cubes. Season with salt and pepper. Fry in heated oil until tender.

2. 2

   Take out and set aside.

3. 3

   Saute onion in the same oil until tender.

4. 4

   Add garlic, celery, tomatoes, and olives.

5. 5

   Cook slowly for 10 minutes.

6. 6

   Add eggplant, pine nuts and capers.

7. 7

   Heat vinegar and stir in sugar.

8. 8

   Add to vegetable mixture.

9. 9

   Season with salt and pepper.

10. 10

    Cook for 5 minutes longer. Serve chilled as an appetizer or relish.