Eggplant (Aubergine) Caponata

"Nice to serve with bread."
 
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Ready In:
1hr
Ingredients:
9
Serves:
6-8
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ingredients

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directions

  • To prepare vegetables, chop onions, peel and dice eggplant and mince celery.
  • Heat oil in a large skillet and saute onion for 3 to 5 minutes, or until softened.
  • Add eggplant and tomato paste; stir until evenly blended.
  • Cover and simmer for 20 to 30 minutes.
  • Add celery, olives, vinegar, lemon juice and honey; cover and cook for an additional 10 minutes.
  • Chill overnight and serve very cold.
  • Caponata will keep for several weeks refrigerated. Serve with homebaked bread, flatbread, toasted Italian Bread, or Garlic Bread.

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RECIPE SUBMITTED BY

I love to eat, which requires me to cook. I love to make things that are quick, easy, and tasty. I really love to bake though, especially cookies.
 
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