Eggplant Caponata

I made this with white eggplant and yellow peppers, but any variety of eggplant or sweet pepper would likely be delicious.  Pairs well with crusty bread.


1 ½ cups chopped onion
1 ½ cups chopped sweet pepper
1 cup chopped celery
Olive Oil
6 cups chopped eggplant
½ cup coarsely chopped golden raisins
½ cup coarsely chopped green olives
¼ cup coarsely chopped capers
16 ounces crushed tomatoes
1/8 cup red wine vinegar


Saute onion, pepper, and celery in some olive oil until tender.  Add eggplant, raisins, olives, capers, and tomatoes.  Cover and simmer over medium-low heat, stirring occasionally, until eggplant is very tender and flavors have melded (45-60 minutes).  Add vinegar, and salt and pepper to taste.  Simmer 5-10 minutes more.  Cool and serve!

1 Response to Eggplant Caponata

  1. Pingback: Eggplant Caponata | Original Composition

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