Mamma Annette's Caponatina (Eggplant Salad)

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Heat 1/2 inch oil in a large frying pan over medium heat. Add eggplant and saute until browned, about 10 minutes. Remove with a slotted spoon and transfer to a Dutch oven.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Add celery to the frying pan with more oil if necessary. Saute until softened, about 5 minutes; transfer to the Dutch oven.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Cut onion slices into 1-inch pieces. Add to the frying pan with bell peppers and more oil if necessary. Saute until softened, about 5 minutes; transfer to the Dutch oven.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Add tomato paste, vinegar, capers, sugar, and salt to the Dutch oven. Heat over medium heat until simmering, then cook, stirring occasionally, until vegetables are tender, about 20 minutes.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Remove from the heat and allow to cool. Add green and black olives and place in the refrigerator to chill before serving, about 1 hour.'}

📊 Nutrition Facts

Per serving (10 servings total)