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|Eggplant Caponata Traditional Recipe
|Recipe contributed by Julia Scalcione
|Town/Region of Recipe: Matera, Basilicata
- 1 eggplant peeled and cubed
- 12 pitted green olives
- 2 1/2 cups onions, sliced small
- 1/2 cup olive oil
- 2 cups marinara sauce
- 1 cup celery finely diced
- 2 tablespoons sugar
- 1/4 cup red wine vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons capers drained
|Cut eggplant into cubes. In the skillet, sauté eggplant in 1/2 cup olive oil until tender and golden brown on a LOW heat. Remove the eggplant and rest on napkins to catch excess oil and set aside. In same skillet, add 2 tablespoons of oil and sauté onion and celery until tender about 5 minutes. Return eggplant to skillet, stir in tomato sauce and bring to a boil. Reduce heat and simmer covered for 15 minutes. Add vinegar, sugar, capers, salt, pepper and olives. Simmer covered stirring occasionally for an additional 20 minutes. Cover eggplant and refrigerate overnight. Serve the next day with crackers or Italian bread . Perfect for a Summer snack or Summer appetizer.
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