Rosie's Eggplant Capontino
If you love Eggplant, Capers, Olives, and all other great Mediterranean flavors, then this is a dish you will want to make when entertaining! It’s a big hit - thanks for making this Rosie!
2½ Lbs. of Eggplant Diced (Please see Notes on how to drain water from Eggplant)
Salt
2 Tablespoons of Olive Oil for fry pan
¾ Cup of Olive Oil
1 Bunch of Celery - chop Stalks
1 Onion Sliced
1 Can of Tomato Paste
4 teaspoons of White Sugar
¾ Cups Red Wine Vinegar
1 - 2 Tablespoons of Capers
1 Small Can of Pitted Green Olives
1 Small Can of Pitted Black Olives
Black Pepper to taste
Wash Eggplant, dice with Skin on Eggplant. Sprink with Salt and leave in a colander for 1 hour to drain. Pat with papertowel to dry eggplant.
In a deep frying pan with olive oil, add eggplant unitl browned. Place on a Dry Paper Towel to drain oil.
Add chopped celery to the fry pan. Fry till brown then remove and put aside. Add ¾ Cup of Olive Oil with onion until onion becomes transparent. Put tomato paste in mixture and cook for 20 minutes.
Add 2 cups of water. Add eggplant, celery, sugar, capers, vinegar, and olives. Mix everything together.
Serve this dish with crusty Italian Bread and Mangia, Mangia!
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- Recipe byRosie Sartorio
- Viewed 58 times
(Note: Eggplant has a lot of water...DiceEggplant, add salt, and let drain in a colander for one minute)
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