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Caponata 5-6 large eggplants 2 yellow or purple onions 4 ribs celery 2 cups mixed olives with pits 1/4 c balsamic vinegar 5 cups spaghetti sauce Remove tops and bottoms of eggplant and cut into 3/4 inch cubes, lightly fry in deep fryer, drain on a paper towel and set aside. Slice onions and celery and saute in 1/4 c cooking oil until translucent. While the onions are cooking place the olives in a Ziploc bag and crush with a mallet. Remove pits from olives and add to onions and celery. Mix well. Add the spaghetti sauce and balsamic vinegar. Simmer for 10 minutes; add the eggplant and cook another 5 minutes. Serve on crusted bread. |
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