Suzanne's Caponata
- Ready In:
- 1hr 30mins
- Ingredients:
- 9
- Yields:
-
4 cups
- Serves:
- 20
ingredients
directions
- Cut eggplant into approximately 1/2 (1.5 cm) inch cubes and sauté in a large skillet with half the olive oil until brown. Remove from skillet.
- Dice onions and sauté in remaining half of the olive oil until soft and translucent.
- Add tomatoes and cook on low heat for 15 minutes.
- In a small, dry pan carefully toast pine nuts. Shake frequently to prevent burning. Remove from pan when they start to brown.
- In the small pan, combine vinegar, sugar, salt, and pepper and bring to a boil.
- Add the contents of the small pan, the eggplant, pine nuts, chopped olives, and capers to the skillet. Cover and simmer on low for twenty minutes.
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