Sicilian Eggplant Caponata

(2)
  1 reviews
  • 35 min prep time
  • 50 min total time
  • 9 ingredients
  • 2 servings

Ingredients

1/2
lb. tomatoes (1 large or 2 small)
1/2
lb. baby eggplants or 1/2 medium eggplant, unpeeled, cut into 1/2-inch cubes (2 cups)
2
teaspoons olive oil
1/3
cup chopped onion
1
to 2 garlic cloves, minced
1/4
cup chopped fresh basil
1/2
teaspoon sugar
1/4
teaspoon salt
2
teaspoons white wine vinegar

Directions

  1. 1 Bring 4 cups water to a boil in large saucepan over high heat. Place tomatoes in water for 10 seconds. With slotted spoon, remove tomatoes from water; set aside to cool.
  2. 2 Place eggplant cubes in water in saucepan; cover and simmer 10 minutes. Drain; set eggplant aside.
  3. 3 Wipe saucepan dry with paper towels. Heat oil in saucepan over medium heat until hot. Add onion; cook 5 minutes, stirring frequently.
  4. 4 Meanwhile, remove and discard skins from tomatoes; coarsely chop tomatoes.
  5. 5 Add tomatoes, eggplant, garlic, basil, sugar, salt and vinegar to onion in saucepan; mix well. Cook over medium heat for 10 minutes, stirring occasionally. Cool 2 hours or until room temperature, or refrigerate until serving time.
  6. 6 Serve caponata on slices of baguette-style French bread.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

© 2015 ®/TM General Mills All Rights Reserved