🫙 From the Spice Rack
Caponata
2 ea LARGE EGGPLANTS 1 T SALT 3/4 c OLIVE OIL 2 ea CLOVES GARLIC, CRUSHED 2 ea ONIONS, CHOPPED 1 ea #2 CAN PLUM TOMATOES 3 ea CELERY STALKS, DICED 1 lb CAN PITTED BLACK OLIVES 12 o...
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Ingredients8 items
Ingredients
- 2ea large eggplants
- 1tsp salt
- 3/4cup olive oil
- 2ea cloves garlic, crushed
- 2ea onions, chopped
- 1ea #2 can plum tomatoes
- 3ea celery stalks, diced
- 1lbcan pitted black olives
Directions
- 1
2 ea LARGE EGGPLANTS 1 T SALT 3/4 c OLIVE OIL 2 ea CLOVES GARLIC, CRUSHED 2 ea ONIONS, CHOPPED 1 ea #2 CAN PLUM TOMATOES 3 ea CELERY STALKS,
- 2
Salt and let stand 1 hour
- 3
Squeeze dry
- 4
Saute in oil until soft
- 5
Saute onions and garlic in same oil
- 6
Add tomatoes, olives, and celery
- 7
Cook until tender--15 minutes
- 8
Add eggplant, capers, and pine nuts