Eggplant (aubergine) Caponata Spread

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 2 eggplants
• 2 medium onions (chopped)
• extra virgin olive oil
• salt & freshly ground black pepper
• 3 -4 garlic cloves (minced)
• 2 stalks celery (finely chopped)
• 1 (28 ounce) can chopped tomatoes
• 1/2 cup pitted black olives (chopped)
• 1/4 cup capers
• 1/4 cup fresh flat-leaf parsley (chopped)
• 1/4 cup wine vinegar

Recipe

• 1 preheat oven to 325 degrees.
• 2 wrap the eggplants in aluminum foil and place onto baking sheet.
• 3 bake until soft and the skin is charred, about 1 hour.
• 4 slice open the eggplants and scoop out all of the insides, placing it into a large bowl.
• 5 chop the eggplants with a fork& add the chopped onions, 2 tablespoons of olive oil, salt and pepper.
• 6 mix well with a fork.
• 7 in a large pan add a few tablespoons of extra-virgin olive oil and cook the celery and garlic for 5 minutes.
• 8 add the tomatoes and cook another 10 minutes, or until the liquid has evaporated and the mixture is thick.
• 9 add the eggplant mixture, olives, capers, parsley and wine vinegar to the tomato mixture, and cook on low for 15 minutes.
• 10 check seasonings and allow to come to room temperature before serving.
• 11 serve with toasted baguettes, garlic toasts or pita bread with which to spread it on as an antipasti or appetizer.