Eggplant Caponata | Lunch

Serve this spicy food on small slices of Italian bread as an appetizer,

or use as a filling in sandwiches or wraps.


2 (1-pound) eggplants

1 teaspoon olive oil

1 red onion, diced

4 cloves garlic, minced

1 stalk celery, diced

2 tomatoes, diced

2 tablespoons nonpareil capers

2 tablespoons toasted pine nuts

1 teaspoon red pepper flakes

1/4 cup red wine vinegar


1. Pierce the eggplants with a fork. Cook on high

in a 4-or 6-quart slow cooker for 2 hours.

2. Allow cooling. Peel off the skin. Slice each in half and remove the

seeds. Discard the skin and seeds.

3. Place the pulp in a food processor. Pulse until smooth. Set aside.

4. Heat the oil in a nonstick skillet. Sauté the onion, garlic, and celery

until the onion is soft, about 5 minutes.

5. Add the eggplant and tomatoes. Sauté 3 minutes.

6. Return to the slow cooker and add the capers, pine nuts, red pepper

flakes, and vinegar. Stir. Cook on low 30 minutes. Stir prior to serving.

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