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

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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.

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