Eggplant Caponata

Ingredients

• 6 Tablespoons Olive Oil, Divided
• 2 whole Medium-Large Eggplants, Peeled And Diced Into 1cm Cubes
• ¼ cups Red Wine Vinegar
• 2 Tablespoons Sugar
• 3 whole Medium Onions, Chopped Finely
• 4 whole Stalks Celery, Chopped Finely
• 2 teaspoons Salt
• 2 cans (16 Oz. Size) Petite Diced (or Crushed) Tomatoes
• 1-½ ounce, weight Capers
• 1 can (6 Oz. Size) Whole Pitted Black Olives, Drained And Cut In Half Lengthwise

Preparation Instructions

Heat 3 tablespoons olive oil in large skillet over medium-high. Add eggplant, reduce heat to medium and cook, stirring until all fully softened. Put aside in a bowl.

Heat the vinegar in a small pan and dissolve the sugar. Bring to a boil and add to eggplant mixture.

Heat the remaining 3 tablespoons olive oil in a large skillet over medium-high. Add onion, celery and salt. Reduce heat to medium and cook, stirring until soft.

Drain the canned tomatoes, reserving 3/4 cup of liquid. Add 2 cups of the tomatoes and the 3/4 cup of liquid to the onion and celery. Add the capers and olives. Simmer for 15-20 minutes.

Add eggplant mixture and cook 5 more minutes or longer for an softer more spreadable result. Let cool and jar.

Yields 6 jars, 1 ½ cup size or 36 servings at 1/4 cup each.