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Eggplant Coponata

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This dish is great Vegan treat. Typically I would serve it with Antipasto and have some crostini to spread it on. Enjoy it your way. I do not use pine nuts because my youngest daughter has peanut and tree nut allergies. Our home is nut free.

eggplant 2 large and diced (look at picture above for size)

onion 1 diced

celery 4 sticks chopped

olives black sliced 1/2 cup

Spanish olives whole 1/2 cup

diced tomatoes canned 27 oz.

capers 2 tablespoons (rinse)

salt and pepper taste

red vinegar 1/4 cup

olive oil 4 tablespoons

garlic chopped 1 tablespoon

sugar 2 tablespoons

fresh basil chopped 2 tablespoons

fresh parsley chopped 2 tablespoons

granulated garlic 1/2 teaspoon

onion powder 1 teaspoon

Butter 2 tablespoons

In a sauce pan or large sauté pan add olive oil over medium heat. When hot add eggplant, celery, onion, garlic, granulated garlic, onion powder, salt, and pepper. Brown off all vegetables. Add butter. Let butter cook down and add red wine vinegar to deglaze. Simmer vinegar down 10 minutes. Stirring the vegetables. Add can of diced tomatoes, olives, and capers. Add sugar. Turn heat to low and simmer 35 minutes. Shut heat off and stir in basil and parsley. Enjoy!

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Published inAntipastoAppetizersItalian FoodRecipes

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