Aunt Gilda's Caponata from Beth's Farm Kitchen

Posted at: 09/20/2012 5:25 PM | Updated at: 09/23/2012 10:15 AM

Bookmark and Share

 

Aunt Gilda's Caponata

From Beth’s Farm Kitchen

3 eggplants (skin on)

1 t salt

3 Tbsp olive oil

2 large onions

4 stalks of celery

2 tomatoes

1, 8 oz. Jar of Beth's Farm Kitchen Blazing Tomato Chutney (or 1, 12 oz. Can of crushed tomatoes)

3 basil leaves, chiffonade

1/2 t black pepper

1/4 c capers

1 cup olives, chopped

1 1/2 Tbsp sugar

1/4 c red wine vinegar

1 Loaf of Crusty bread Dice eggplants and sprinkle with salt.

Place eggplant in Strainer and weight with a dinner plate. Let drain for an hour. Over medium heat, in a saute pan, heat oil. Saute onions until soft. Add all other ingredients and eggplant. Simmer for 5 minutes or until slightly thick. This can be served at any temperature on crusty bread as an appetizer or over rice as an entree. It's quite delicious and it's a great way of using up what's left in the garden.



WNYT welcomes a lively and courteous discussion as long as you follow the rules of conduct set forth in our Terms of Use. Comments are not pre-screened before they post. You agree that anything you post may be used, along with your name and profile picture, in accordance with our Privacy Policy and the license you have granted pursuant to our Terms of Use.