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Capontina

Servings 6.5 cups
Author Lavina Harper

Ingredients

  • 6 TB olive oil
  • 1 small onion, chopped
  • 1 large celery stalk, diced
  • 1 14 1/2 oz can diced tomatoes
  • 1 can crushed tomatoes
  • 1/2 cup halved and pitted olives
  • 2 TB red wine vinegar
  • 2 TB sugar
  • 1/2 tsp salt
  • 1/4 tsp ground pepper
  • 1 large eggplant, diced

Instructions

  1. Add onion and celery to 2 TB oil.

  2. Cook for 10 minutes, stirring often.

  3. Add tomatoes.

  4. Add capers, olives, vinegar, sugar, salt, pepper.

  5. Cook half of the ggplant in 2TB oil. Cook the rest of the eggplant. Stir in the tomato mixture.