Sunshine Community Gardens

Caponata

In a large frying pan over medium heat, cook celery in oil until soft. Remove with slotted spoon and set aside. Add eggplant to the pan and cook until lightly browned and tender. Add onion and continue cooking until onion is soft. Remove eggplant and onion with slotted spoon and add to celery. Add to the pan vinegar, sugar, tomatoes and water. Cook, stirring occasionally for 5 minutes. Return veggies to pan. Stir in capers, parsley and olives. Reduce heat and simmer, uncovered, until most of the liquid evaporates (about 20 minutes). Add salt to taste, chill and server at room temperature.

Recipe courtesy of Nancy Sussman
printed in "The Garden Plot" Volume 1 Number 3, Summer 2000