Guest guest Posted October 7, 2009 Report Share Posted October 7, 2009 Caponatina 4 medium eggplants peeled and diced 4 onions sliced 1 1/3 cups olive oil 12 green olives capers 12 large black olives pitted and diced 1 tablespoon of pine nuts 1/2 cup wine vinegar 1/4 cup sugar salt and pepper 1/2 cup tomato sauce 4 stalks celery diced Fry eggplant in 1 cup olive oil until browned. Remove from skillet Add onions, browning gently over medium heat in another 1/3 cup olive oil. Add tomato sauce and celery and cook until tender. Add capers, olives and pine nuts, and the fried eggplant. Heat wine vinegar and sugar until dissolved. Add this to eggplant mixture Salt and pepper to taste. Allow to simmer until flavors mix Quote Link to comment Share on other sites More sharing options...
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