Mamma Annette's Caponatina (Eggplant Salad)

Name: Mamma Annette's Caponatina (Eggplant Salad)
Total time: 125
Yield: 10
Ingredients: 1 cup vegetable oil, or as needed; 1 large eggplant, cut into 1/2-inch cubes; 1 bunch celery, cut into 1/2-inch slices; 2 medium onions, sliced; 4 medium green bell peppers, thinly sliced; 1 (6 ounce) can tomato paste; ½ cup red wine vinegar; ¼ cup capers, rinsed; 1 tablespoon white sugar; salt to taste; 1 (5 ounce) jar pimento-stuffed green olives; 1 (6 ounce) can large black olives

Recipe by Rosemarie Yandoli-Smith from allrecipes.com

Dinner 2 Hr. 5 Mins.

Ingredients

10 servings

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1 cup vegetable oil, or as needed
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1 large eggplant, cut into 1/2-inch cubes
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1 bunch celery, cut into 1/2-inch slices
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2 medium onions, sliced
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4 medium green bell peppers, thinly sliced
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1 (6 ounce) can tomato paste

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½ cup red wine vinegar
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¼ cup capers, rinsed
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1 tablespoon white sugar
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salt to taste
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1 (5 ounce) jar pimento-stuffed green olives
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1 (6 ounce) can large black olives

Instructions

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.
Add celery to the frying pan with more oil if necessary. Saute until softened, about 5 minutes; transfer to the Dutch oven.
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.
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.
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.