Mamma Annette's Caponatina (Eggplant Salad)
This recipe was passed down from my grandmother Yandoli to my mother to me. I loved it as a child and still love it! Serve it as a side dish or as a light vegetarian lunch.
- Preparation:
- Cooking:
- Total:
- Serves: 10 persons
Ingredients
- 1cup vegetable oil, or as needed
- 1large eggplant, cut into 1/2-inch cubes
- 1bunch celery, cut into 1/2-inch slices
- 2medium onions, sliced
- 4medium green bell peppers, thinly sliced
- 1(6 ounce) can tomato paste
- ½cup red wine vinegar
- ¼cup capers, rinsed
- 1tablespoon white sugar
- salt to taste
- 1(5 ounce) jar pimento-stuffed green olives
- 1(6 ounce) can large black olives
Instructions
Step 1
Heat 1/2 inch oil in a large frying pan over medium heat. Add eggplant and saute until browned, about 10 minutes. Remove with a slotted spoon and transfer to a Dutch oven.Step 2
Add celery to the frying pan with more oil if necessary. Saute until softened, about 5 minutes; transfer to the Dutch oven.Step 3
Cut onion slices into 1-inch pieces. Add to the frying pan with bell peppers and more oil if necessary. Saute until softened, about 5 minutes; transfer to the Dutch oven.Step 4
Add tomato paste, vinegar, capers, sugar, and salt to the Dutch oven. Heat over medium heat until simmering, then cook, stirring occasionally, until vegetables are tender, about 20 minutes.Step 5
Remove from the heat and allow to cool. Add green and black olives and place in the refrigerator to chill before serving, about 1 hour.