Eggplant (Aubergine) Caponata

Name: Eggplant (Aubergine) Caponata
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 6 serving(s)
Ingredients: 2 large eggplants, diced in 1 inch cubes with peeling left on; 2 large onions, chopped; 2 cups celery, chopped; 3 tablespoons garlic, minced; 1 (14 ounce) can diced tomatoes (I use petite diced tomatoes); 1 cup ripe black olives, sliced; 1/4 cup capers (optional); 3 tablespoons vinegar; 4 tablespoons sugar; 1 teaspoon seasoning salt; 1 cup water; 1 bay leaf

Submitted by Sherrybeth

"Adopted this recipe from a great cookbook from the Louisiana Food Service Association. I've made a few changes over the years to suit my family's taste. I usually serve this over rice as a side dish, but it can be used as a sauce over chicken, beef or veal. I hope you enjoy."

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Ready In:: 1hr 10mins
Ingredients:: 12
Serves:: 6

ingredients

2 large eggplants, diced in 1 inch cubes with peeling left on
2 large onions, chopped
2 cups celery, chopped
3 tablespoons garlic, minced
1 (14 ounce) can diced tomatoes (I use petite diced tomatoes)
1 cup ripe black olives, sliced
¹⁄₄ cup capers (optional)
3 tablespoons vinegar
4 tablespoons sugar
1 teaspoon seasoning salt
1 cup water
1 bay leaf

directions

Wash eggplant and cut into 1-1/2 inch squares (leaving peeling on). Allow eggplant to dry or lightly pat with paper towel until dry.
In lightly greased frying pan, fry eggplant until done. Remove from pan and drain on paper towel.
After removing eggplant from frying pan, saute' onions and celery until soft, but not brown.
Add remaining ingredients to saucepan and stir well.
Cook this mixture for about 15 minutes, then add the eggplant into the mixture and simmer on low heat for 20 minutes to allow flavors to meld.