Mamma Annettes Caponatina (Eggplant Salad)

This recipe was passed by the side of from my grandmother Yandoli to my mother to me. I loved it as a child and yet nevertheless love it! help it as a side dish or as a well-ventilated vegetarian lunch.

The ingredient of Mamma Annettes Caponatina (Eggplant Salad)

1. 1 cup vegetable oil, or as needed
2. 1 large eggplant, cut into 1/2-inch cubes
3. 1 bunch celery, cut into 1/2-inch slices
4. 2 medium onions, sliced
5. 4 medium green fear peppers, thinly sliced
6. 1 (6 ounce) can tomato bonding agent
7. u00bd cup red wine vinegar
8. u00bc cup capers, rinsed
9. 1 tablespoon white sugar
10. salt to taste
11. 1 (5 ounce) jar pimento-stuffed green olives
12. 1 (6 ounce) can large black olives

The instruction how to make Mamma Annettes Caponatina (Eggplant Salad)

1. Heat 1/2 inch oil in a large frying pan exceeding medium heat. grow eggplant and saute until browned, very nearly 10 minutes. Remove later a slotted spoon and transfer to a Dutch oven.
2. ensue celery to the frying pan in the manner of more oil if necessary. Saute until softened, nearly 5 minutes; transfer to the Dutch oven.
3. Cut onion slices into 1-inch pieces. grow to the frying pan next terror peppers and more oil if necessary. Saute until softened, virtually 5 minutes; transfer to the Dutch oven.
4. Add tomato paste, vinegar, capers, sugar, and salt to the Dutch oven. Heat more than medium heat until simmering, later cook, stirring occasionally, until vegetables are tender, just about 20 minutes.
5. cut off surgically remove from the heat and allow to cool. Add green and black olives and place in the refrigerator to chill to come serving, not quite 1 hour.

Nutritions of Mamma Annettes Caponatina (Eggplant Salad)

calories: 119.8 calories
carbohydrateContent: 16.6 g
cholesterolContent:
fatContent: 6 g
fiberContent: 5.7 g
proteinContent: 2.9 g
saturatedFatContent: 0.8 g
servingSize:
sodiumContent: 721.3 mg
sugarContent: 7.9 g
transFatContent:
unsaturatedFatContent: