Eggplant (Aubergine) Caponata

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Total Time
1hr 35mins
35 mins
1 hr

I got this off of a Sicilian Culture web site.

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  1. Combine all ingredients in a large enameled or stainless steel pot.
  2. Bring to a healthy simmer, stirring occasionally.
  3. You can cook this over low heat uncovered for about an hour, or cover it and cook it over very low heat for several hours.
  4. The slow stewing method blends the flavors very nicely, and the caponata is great reheated.
  5. Serve with garlic bread or croistini.
  6. If you decide to freeze this, it will stay for 2 months.