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Caponata (Eggplant Salad)

Print Recipe
Course Appetizer
Servings 5.5 cups

Ingredients
  

  • ½ cup olive oil
  • 6 cups diced eggplant
  • 1 chopped large onion (or 3 small onions)
  • 1 large outer rib of celery (thinly sliced)
  • 1 large green pepper (chopped)
  • 2-3 tsp red wine vinegar
  • 17 oz peeled tomato with basil, undrained
  • ¾ cup sliced pimento stuffed green olives
  • 1 tsp salt
  • ¼ tsp cracked pepper
  • 1-2 tsp sugar

Instructions
 

  • In a large sauce pot in the hot oil, lightly brown the eggplant.
  • Add onion, celery, and green peppers. Simmer covered for 10 minutes. Add the remaining ingredients.
  • Simmer covered until eggplant is tender and the sauce is thick. This should take about 30 minutes.
  • Chill this in a bowl lined with salad greens.