Aubergine Caponata 3 Recipe

• 2 x Aubergines
• 2 tsp Salt
• 1/2 c. Extra virgin olive oil
• 2 x Onions, minced
• 16 ounce Can tomatoes
• 3 stalk celery, minced
• 1/2 c. Green olives, minced
• 3 Tbsp. Capers
• 1/4 c. Wine vinegar
• 4 Tbsp. Sugar
• 1 x Garlic clove. chopped
• 1/4 tsp Basil Salt/pepper

1. Cut aubergine into 1" cubes.
2. Sprinkle with salt and let stand in colander about 2 hrs.
3. Squeeze gently.
4. Saute/fry aubergine in oil till brown on all sides.
5. Remove from pan with slotted spoon.
6. Brown minced onions till soft, add in tomatoes, celery, and olives.
7. Cook slowly till celery is tender.
8. Return aubergine to pan, add in capers.
9. Heat vinegar, add in sugar, and dissolve.
10. Pour mix over aubergines, add in garlic, basil, salt and pepper.
11. Cover and simmer about 20 min stirring occasionally.
12. Serve warm or possibly cool.

aubergines, salt, extra virgin olive oil, onions, tomatoes, celery, green olives, capers, vinegar, sugar, garlic, pepper

Taken from cookeatshare.com/recipes/aubergine-caponata-3-71429 (may not work)