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2 medium eggplants
Slice eggplants, dip each slice in oil, and broil until soft and golden. Dice into small cubes.
Slice onions, sauté in 2 tablespoons oil until soft and golden.
Mix eggplants, onions, tomatoes, olives, and capers, and oil from onions. Chop fine in food processor or using mezzaluna or other chopper.
Put eggplant mixture into saucepan, add vinegar, sugar, and seasonings. Simmer for 20 minutes. Cool thoroughly.
Poster's Notes:
Posted by Shayna Kravetz
Nutritional Info Per Serving: N/A
1/2 cup olive oil
2 medium onions
1-1/2 cups canned tomatoes, drained
2 ounces capers, drained
1/4 cup black olives
2 tablespoons sugar
1/4 cup wine vinegar
Salt
Pepper
Thyme
Oregano
I am the happy owner of "The Italian Kosher Cookbook," by Ruth and Bob Grossman. The Grossmans published three cookbooks--Italian, French, and Chinese--with recipes written in Yinglish. Fun to read, even if you're not a cook. Here is their caponata recipe. slightly altered by me. In the interests of clarity and space, I've rewritten the instructions into standard cook-speak. I've also reduced the amount of frying required by broiling the eggplant slices, added the black olives, and added some extra seasonings. If so inclined, you could certainly roast some red peppers alongside the eggplants and throw them in too.