Eggplant (aubergine) Caponata

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 1/4 cup olive oil
• 2 onions
• 1 lb eggplant
• 1 (6 ounce) can tomato paste
• 2 stalks celery
• 1/2 cup green olives or 1/2 cup black olives
• 2 tablespoons wine or 2 tablespoons vinegar
• 2 tablespoons lemon juice
• 2 teaspoons honey

Recipe

• 1 to prepare vegetables, chop onions, peel and dice eggplant and mince celery.
• 2 heat oil in a large skillet and saute onion for 3 to 5 minutes, or until softened.
• 3 add eggplant and tomato paste; stir until evenly blended.
• 4 cover and simmer for 20 to 30 minutes.
• 5 add celery, olives, vinegar, lemon juice and honey; cover and cook for an additional 10 minutes.
• 6 chill overnight and serve very cold.
• 7 caponata will keep for several weeks refrigerated. serve with homebaked bread, flatbread, toasted italian bread, or garlic bread.