Rosie's Eggplant Capontino

Serves 10 - 12

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!

ingredients

2 1/2 Lbs. of Eggplant Diced (Please see Notes on how to drain water from Eggplant)
Salt
2 Tablespoons of Olive Oil for fry pan
3/4 Cup of Olive Oil
1 Bunch of Celery - chop Stalks
1 Onion Sliced
1 Can of Tomato Paste
4 teaspoons of White Sugar
3/4 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

directions

1
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.
2
In a deep frying pan with olive oil, add eggplant unitl browned. Place on a Dry Paper Towel to drain oil.
3
Add chopped celery to the fry pan. Fry till brown then remove and put aside. Add 3/4 Cup of Olive Oil with onion until onion becomes transparent. Put tomato paste in mixture and cook for 20 minutes.
4
Add 2 cups of water. Add eggplant, celery, sugar, capers, vinegar, and olives. Mix everything together.
5
Serve this dish with crusty Italian Bread and Mangia, Mangia!