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Eggplant Caponata

Eggplant Caponata

Serve this as a bruschetta or crostini with a few strips of the basil as garnish. 
A lovely and elegant hors d’oeuvre or appetizer.

1 large eggplant, unpeeled, cut in ½” cubes
1 large onion, chopped
1 green pepper, seeded and chopped
6 ripe tomatoes, chopped (or 1 large can crushed tomatoes)
1/2 cup chopped green olives
3 cloves minced garlic
1/3 cup extra virgin olive oil
1/3 cup red wine vinegar
1 teaspoon sea salt
3 tablespoons sugar
1 tablespoon fresh oregano
1 1/2 tablespoons fresh basil, additional for chiffonade topping
1 tablespoon capers, chopped

Combine all ingredients in a large stainless saucepan and bring to a healthy simmer,
stirring occasionally.  Cook uncovered at a very low simmer for about an hour.

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