Mom’s Caponata – Eggplant Antipasto

Ingredients

  • 3 cups peeled and cubed eggplant
  • 1/3 cup green pepper, chopped
  • 1 4 oz can mushrooms
  • 1 chopped sweet onion
  • 1/4 c olive oil
  • 1 /3 cup celery
  • 1/2 cup raisins
  • 1 (6 oz.) can tomato paste
  • 2 T wine vinegar
  • 1/4 c water
  • 1/2 t oregano
  • 1 1/2 t sugar
  • 1/8 t sugar
  • 1/8 t pepper
  • 1 t salt
  • 2 cloves garlic, crushed
  • 1/3 cup chopped green and black olives

Directions

  • Combine vegetables, garlic, and oil in a large pot. Cook 20 minutes, stirring occasionally.
  • Add raisins, tomato paste and remainder of ingredients. Mix well and cook for another 20-30 minutes.
  • Remove from heat and add olives.
  • Serve hot or cold on sliced Italian or French bread or anything else.
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