Saturday, August 21, 2010

Mom's Eggplant Caponata

This is an appetizer that my mom used to make. It has a sweet and sour taste and it is absolutely delicious. I serve it as an appetizer with crackers or crusty Italian bread.

My mom would top salami and provolone sandwiches with it. One thing about my mom's never used mustard or mayo. They were always topped with fried peppers, eggplant, sauteed mushrooms or even leftover sausage and meatballs. It got messy but it couldn't get any better. Lunchtime was always an adventure. Now, as I look back, I realize how much love and effort she put into everything she did.....right down to making something as simple as a sandwich.

Mom's Eggplant Caponata

  • 2 medium cubed eggplant * (1 "cubes)
  • 2 cloves garlic, minced
  • 2 stalks of celery, finely chopped
  • 1 medium onion, finely chopped
  • 1-15 oz can of diced tomatoes, drained
  • 1- 8 oz can of tomato sauce
  • 1/4 cup capers
  • 1/2 cup green olives, chopped
  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 2-3 tbs sugar
  • 1/4 tsp dried basil
  • 1/4 tsp dries oregano
  • salt & pepper to taste

Heat olive oil in a large skillet and saute garlic and cubed eggplant for 5 minutes. Remove eggplant from skillet with a slotted spoon and set aside. Add onion and celery to the skillet and saute until onions become translucent, add tomatoes and tomato sauce. Add basil and oregano. Season with salt and pepper and simmer for an additional 5 minutes. Finally, add the eggplant, capers, olives, sugar and red wine vinegar.

*Stripe the eggplant with a peeler, leaving some of the skin on, before cubing.

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