EGGPLANT CAPONATA

EGGPLANT CAPONATA image

THIS IS ONE OF MY FAVORITE WAYS TO PREPARE EGGPLANT. GOOD TO USE AS AN APPETIZER TO SPREAD ON SLICES OF TOASTED ITALIAN BREAD....OR A TOPPING /BED FOR CHICKEN OR FISH......OR JUST WITH A FORK :)

Provided by Lora DiGs @ansky714

Number Of Ingredients 9

Ingredients

1 large eggplant, diced
1 medium onion, chopd
1 large celery stalk, chopd
8 medium green olives, chopd
1\2 teaspoon(s) capers or to taste
1 can(s) tomato sauce 15 oz can
1/8 cup(s) white vinegar
1 1/2 teaspoon(s) sugar
1/4 cup(s) olive oil....use half atatime

Steps:

IN A LARGE PAN START FRYN. ONION IN 1/8 CUP OF OLIVE OIL UNTIL TENDER THEN ADD CHOPD EGGPLANT N ADD OTHER 1/8 CUP OF OLIVE OIL N KEEP FRYN N STIRRING . ADD CELERY, CAPERS, OLIVES AND TOMATO SAUCE...KEEP SIMMERN N STIRRING ;)
IN A SMALL POT BOIL 1/8 cup OF WHITE VINEGAR N SUGAR STIR UNTIL SUGAR IS DISSOLVD THEN ADD THIS MIXTURE TO THE CAPONATA N BRING TO A BOIL THEN LOWER TO A SIMMER FOR 30 MINUTES - STIRRING OCCASIONALLY ... ENJOY :)

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