No Products in the Cart
2/3 c - Olive Oil
1 c - Chopped onion
1 c - Chopped celery
1 c - Chopped red bell pepper
3 c - Eggplant, 1 in. cubes
2 tsp - Salt
1 1/2 c - Tomato, seeded and chopped
1 Tbsp - Garlic
1/2 c - Olives, halved
2 Tbsp - Capers
1/4 c - White wine vinegar
1 Tbsp - Sugar
Heat the oil over medium heat in a 5-6 quart pot.
Add the onion and celery, and bell pepper to the pot and let them cook until the onions just begin to turn translucent.
Add the eggplant and salt. Mix well and let cook until the eggplant begins to soften.
Add the tomatoes, garlic, olives, capers, vinegar, sugar, and Bravado Spice Serrano & Basil Hot Sauce. Combine and let the caponata cook down a few minutes until the eggplant become soft.
Serve with crusty bread. Enjoy!