Eggplant Caponatina Recipes

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EGGPLANT CAPONATA (SICILIAN VERSION)



Eggplant Caponata (Sicilian Version) image

Delicious relish or appetizer that can be served hot or cold! Serve with toasted crusty bread.

Provided by rocks_67

Categories     Appetizers and Snacks     Antipasto Recipes

Time 1h34m

Yield 16

Number Of Ingredients 16

1 eggplant, peeled and cut into 1/2-inch cubes
salt to taste
¼ cup olive oil, divided
1 cup finely chopped celery
1 onion, finely chopped
1 clove garlic, minced
1 ½ cups canned plum tomatoes, drained and coarsely chopped
12 green olives, pitted and coarsely chopped
1 ½ tablespoons drained capers
1 tablespoon tomato paste
1 teaspoon minced oregano
2 tablespoons red wine vinegar
2 teaspoons white sugar
1 teaspoon salt
ground black pepper to taste
2 teaspoons minced fresh parsley, or to taste

Steps:

  • Toss eggplant with salt and place in a colander set over a bowl. Let sit, about 30 minutes. Rinse and pat dry.
  • Heat 2 tablespoons olive oil in a large skillet over medium heat. Add celery; cook, stirring often, until softened, about 4 minutes. Add onion and garlic; cook and stir until onion is soft and lightly golden, about 5 minutes. Transfer mixture to a bowl using a slotted spoon.
  • Heat remaining 2 tablespoons olive oil in the skillet. Add eggplant and cook, stirring constantly, until lightly browned, 5 to 7 minutes. Stir in celery mixture, tomatoes, olives, capers, tomato paste, and oregano. Bring to a boil; reduce heat to low and simmer uncovered until caponata is thickened, about 15 minutes.
  • Season caponata with vinegar, sugar, salt, and black pepper. Transfer to a serving bowl and garnish with parsley.

Nutrition Facts : Calories 54.3 calories, Carbohydrate 4.9 g, Fat 3.9 g, Fiber 1.9 g, Protein 0.9 g, SaturatedFat 0.5 g, Sodium 297 mg, Sugar 2.2 g

EGGPLANT CAPONATA



Eggplant Caponata image

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Number Of Ingredients 0

Steps:

  • Cook 1 chopped onion in a skillet with 1/4 cup olive oil, 3 minutes. Add 1 each chopped celery stalk and eggplant; cook 4 minutes. Add 1 chopped red bell pepper and cook 3 minutes. Add 3 tablespoons golden raisins, some chopped oregano and 1/2 cup water; simmer 8 minutes. Add 1 cup halved grape tomatoes and 1 tablespoon each cider vinegar and capers; cook 7 minutes. Season with salt and pepper and top with torn basil.
  • SERVES 6
  • Calories: 138
  • Total Fat: 9 grams
  • Saturated Fat: 1 grams
  • Protein: 2 grams
  • Total carbohydrates: 14 grams
  • Sugar: 7 grams
  • Fiber: 4.5 grams
  • Cholesterol: 0 milligrams
  • Sodium: 199 milligrams

EGGPLANT CAPONATA



Eggplant Caponata image

Eggplant Caponata is a traditional Italian condiment of eggplant, tomatoes, and other vegetables and seasonings. This tasty spread is packed with flavor - sour, sweet, and salty all at once. Caponata can be used as a topping for bruschetta, sauce for pasta, or as a condiment for meats and fish.

Provided by Angela Allison

Categories     Appetizer

Time 50m

Number Of Ingredients 14

1 large eggplant (1 to 1 ½ pounds) (diced in ½ to one inch cubes)
2 ½ teaspoons kosher salt, divided
2 tablespoons olive oil, divided
1 medium onion, diced
3 stalks celery, diced
2 cloves minced garlic ((about two teaspoons))
1 15 ounce can diced plum tomatoes
½ cup kalamata olives, pitted and diced
½ cup roasted red bell peppers, diced
2 tablespoons capers, drained
2 tablespoons red wine vinegar
1 tablespoon sugar
1 teaspoon dried oregano
fresh basil for serving

Steps:

  • Dice the eggplant into ½ to 1 inch cubes (skin on). Sprinkle 2 teaspoons of kosher salt over the eggplant and toss to combine. Place the eggplant in a colander for 30 minutes. Rinse the eggplant to remove the salt and pat dry with paper towels; set aside.
  • In a large skillet or dutch oven, heat 1 tablespoon of olive oil over medium heat. Add in the diced onion and celery and cook for about 7 minutes, or until softened. Stir in the garlic and cook for another minute, then remove the mixture from the pan and set aside.
  • To the skillet, add the remaining tablespoon of olive oil. Stir in the drained and dried eggplant and cook until softened and lightly browned, about 10 minutes.
  • Add in the onion celery mixture, tomatoes, olives, bell peppers, capers, red wine vinegar, sugar, oregano, and remaining ½ teaspoon of kosher salt. Bring the mixture to a low simmer and reduce heat to low. Continue to cook until all of the vegetables have softened, about 20 minutes.
  • Let caponata cool to room temperature before serving, or cover and refrigerate and served cold. Stir in or top with fresh basil before serving.

Nutrition Facts : Calories 126 kcal, ServingSize 1 serving

EGGPLANT CAPONATA



Eggplant Caponata image

Caponata became part of Sicilian cooking centuries ago, when the island was under Arab rule. The Arabs brought eggplants and sugar, along with citrus and spices. Other versions of caponata contain raisins and pine nuts; this one has capers and green olives. Some cooks add a lot of tomato, but I prefer just a touch of good tomato paste. The seasoning is sweet, sour and salty, and laced with olive oil. Like pickles and other savory preserves, caponata is often made in quantity and stored in jars for use throughout the year. Serve it on little toasts as an appetizer or to accompany a meal.

Provided by David Tanis

Categories     dips and spreads, vegetables, appetizer, side dish

Time 2h

Yield 6 or more servings

Number Of Ingredients 14

Extra-virgin olive oil
3 or 4 small eggplants (about 2 pounds), peeled and cut into 1-inch cubes
Salt and pepper
1 onion, chopped
4 small celery stalks, chopped (about 1 cup), blanched for 1 minute in boiling salted water, then cooled
1 tablespoon tomato paste
2 tablespoons capers, rinsed
1 cup good-quality green olives, pitted
Pinch of crushed red pepper
1 bay leaf
3 tablespoons granulated sugar
1/4 cup red wine vinegar
1/2 cup dry white wine
2 tablespoons chopped parsley

Steps:

  • Put a wide cast-iron pan over medium-high heat. Add 4 tablespoons olive oil to coat surface of pan. When oil is wavy, test by adding a cube of eggplant. It should begin to sizzle and brown immediately. Fill the pan with a single layer of eggplant cubes. Turn eggplant with a spatula or tongs and brown nicely on all sides. Lower heat as necessary to maintain an even temperature; if the pan is too hot, the eggplant will burn.
  • Remove cooked eggplant to a plate and continue to fry remaining eggplant in batches, adding more oil as necessary. Season finished eggplant with salt and pepper. (Alternatively, roast the eggplant on a baking sheet at 400 degrees, lightly drizzled with oil, until cooked and nicely browned, about 20 minutes.)
  • Meanwhile, heat 2 tablespoons oil in a stainless-steel skillet over medium-high heat. Add onions, season lightly with salt and cook, stirring, until softened and lightly colored, about 5 minutes. Stir in blanched celery, tomato paste, capers and olives. Add crushed red pepper, bay leaf, sugar, vinegar and wine. Simmer for 5 minutes.
  • Gently fold in cooked eggplant and simmer 2 or 3 minutes more. Taste cooking juices and adjust salt if necessary. Let mellow for 1 hour at room temperature (or make it a day in advance for fuller flavor). Sprinkle with parsley to serve. The caponata will keep for a week, refrigerated.

Nutrition Facts : @context http, Calories 147, UnsaturatedFat 6 grams, Carbohydrate 18 grams, Fat 7 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 583 milligrams, Sugar 12 grams

MAMMA ANNETTE'S CAPONATINA (EGGPLANT SALAD)



Mamma Annette's Caponatina (Eggplant Salad) image

This recipe was passed down from my grandmother Yandoli to my mother to me. I loved it as a child and still love it! Serve it as a side dish or as a light vegetarian lunch.

Provided by Rosemarie Yandoli-Smith

Time 2h5m

Yield 10

Number Of Ingredients 12

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

Steps:

  • 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.

Nutrition Facts : Calories 119.8 calories, Carbohydrate 16.6 g, Fat 6 g, Fiber 5.7 g, Protein 2.9 g, SaturatedFat 0.8 g, Sodium 721.3 mg, Sugar 7.9 g

CAPONATINA SICILIANA (EGGPLANT, OLIVE, AND CELERY APPETIZER)



Caponatina Siciliana (Eggplant, Olive, and Celery Appetizer) image

Provided by Food Network

Categories     appetizer

Time P2D

Yield 8 to 10 servings

Number Of Ingredients 13

2 large eggplants
Salt to taste
1 jar (6 1/2 ounces) oil-cured black olives, pitted and halved
1 jar (5 3/4 ounces) green olives with pimiento, drained and halved
1 jar (3 ounces) capers, drained
2 cups water
4 large stalks celery, diced
1/2 to 2/3 cup olive oil
2 large onions, sliced
2 cans (16 ounces each) tomato sauce
Freshly ground pepper, to taste
1/4 cup sugar
1/2 cup red wine vinegar

Steps:

  • Trim the eggplants, cut them into 1-inch cubes, and transfer them to a colander. Sprinkle with salt and let them stand for 30 minutes. Rinse, drain well, and pat dry. In a bowl, combine the black olives, green olives, and capers. Cover with warm water and let them plump for 20 minutes. Drain well. In a saucepan of boiling water, blanch the celery for 1 to 2 minutes, or until just tender. Drain and pat dry. In a large skillet set over moderately high heat, heat 3 tablespoons of the oil until hot. Add the eggplant in small batches and cook it, stirring occasionally and adding 3 to 4 tablespoons of water to prevent sticking, until just tender and golden brown. Transfer the fried eggplant to a bowl and, adding oil and water as needed, fry the remaining eggplant. Add 2 tablespoons of oil to the skillet and heat until hot over moderate heat. Add the onions and cook, stirring occasionally, just until tender. Add the tomato sauce, 2 cups of water, the reserved eggplant, olives, capers, celery, and salt and pepper. Simmer the mixture over low heat, stirring occasionally, for 30 minutes. In a small bowl, combine the sugar and vinegar, stirring until dissolved. Add the sugar mixture to the eggplant mixture and stir to combine. Transfer the caponatina to a bowl, let it cool to room temperature, and chill it, covered, for 1 to 2 days to allow the flavors to blend.

ROSALIA'S EGGPLANT CAPONATINA (LITTLE CAPONATA)



Rosalia's Eggplant Caponatina (Little Caponata) image

Caponata is a traditional Sicilian sweet-and-sour antipasto of cooked eggplant, typically served cold or at room temperature. The name caponatina, or "little caponata", reflects the small dice of the eggplant. This recipe is from my friend Gail's family, passed down from her Sicilian grandmother, Rosalia. Tender eggplant serves as a veritable flavor sponge, absorbing the tastes of sweet onion and tangy tomato sauce. For more information, serving suggestions, and photos of this recipe, visit www.3zestylemons.com.

Provided by 3 Zesty Lemons

Categories     Spreads

Time 45m

Yield 20 side dish servings

Number Of Ingredients 8

4 medium eggplants, with skins on washed and diced
1 1/2 cups olive oil
4 sweet yellow onions, sliced
2 cups tomato sauce, preferably homemade
4 large stalk celery, chopped
1/2 cup red wine vinegar
1/4 cup sugar
salt and black pepper

Steps:

  • In a large saucepan, saute onions and eggplant, seasoned with salt and pepper to taste, in 2-3 batches, until quite tender. Dice eggplant only when ready to saute the next batch. Remove each cooked batch to a large bowl. Add tomato sauce to the eggplant mixture. Place celery in a separate, small saucepan, with enough water to cover. Cook over medium heat until tender, drain, and add to mixture. Use the same small pan to heat the vinegar and sugar, over medium-high heat, stirring until the sugar dissolves. Add to the mixture and stir well to combine. Season with salt and pepper to taste.
  • Serve cold or at room temperature on slices of Italian bread or French baguette. To toast the bread, brush with a little olive oil and broil for 1-2 minutes per side, or place on a hot grill pan for about 1-2 minutes per side.
  • Caponatina may also be used as a side dish alone or with fish.

Nutrition Facts : Calories 198, Fat 16.5, SaturatedFat 2.3, Sodium 141.5, Carbohydrate 13.1, Fiber 4.6, Sugar 7.3, Protein 1.7

CAPONATA



Caponata image

Caponata is a Sicilian sweet and sour version of ratatouille. Because eggplant absorbs flavors like a sponge, it's particularly good in such a pungent dish. Like most eggplant dishes, this gets better overnight. It's meant to be served at room temperature, and I like it cold as well. It makes a great topping for bruschetta.

Provided by Martha Rose Shulman

Time 1h

Yield Serves 6 to 8

Number Of Ingredients 13

1 1/2 pounds eggplant (1 large), roasted
2 tablespoons olive oil
1 medium onion, chopped
2 stalks celery, from the inner, tender stalks (the heart), diced
3 large garlic cloves, minced
2 red bell peppers, diced
Salt to taste
1 pound ripe tomatoes, preferably romas, peeled, seeded and finely chopped, or 1 14-ounce can crushed tomatoes (in puree)
3 heaped tablespoons capers, rinsed and drained
3 tablespoons coarsely chopped pitted green olives
2 tablespoons plus a pinch of sugar
3 tablespoons red or white wine vinegar or sherry vinegar (more to taste)
freshly ground pepper to taste

Steps:

  • Roast the eggplant, allow to cool and chop coarsely.
  • Heat 1 tablespoon of the oil over medium heat in a large, heavy nonstick skillet and add the onion and celery. Cook, stirring, until the onion softens, about 5 minutes, and add the garlic. Cook together for a minute, until the garlic begins to smell fragrant, and add the peppers and 1/2 teaspoon of salt. Cook, stirring, until just about tender, about 8 minutes. Add another tablespoon of oil and the eggplant, and stir together for another 5 minutes, until the vegetables are tender. The eggplant will fall apart, which is fine. Season to taste.
  • Add the tomatoes to the pan with about 1/2 teaspoon salt and a pinch of sugar. Cook, stirring and scraping the bottom of the pan often, for 5 to 10 minutes, until the tomatoes have cooked down somewhat and they smell fragrant. Add the capers, olives, remaining sugar, and vinegar. Turn the heat to medium-low and cook, stirring often, for 20 to 30 minutes, until the vegetables are thoroughly tender and the mixture is quite thick, sweet, and fragrant. Season to taste with salt and pepper and remove from the heat. Allow to cool to room temperature. If possible, cover and chill overnight. Serve at room temperature.

Nutrition Facts : @context http, Calories 100, UnsaturatedFat 3 grams, Carbohydrate 15 grams, Fat 4 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 502 milligrams, Sugar 10 grams

EGGPLANT CAPONATA



Eggplant Caponata image

When I traveled to Sicily, I must have eaten no fewer than ten versions of eggplant caponata, and I never got sick of it! I also learned about the agrodolce-or sweet and sour-flavor profile that's so predominant in this dish, and in lots of Sicilian cuisine. My version of caponata is really flexible-serve it with crostini as a make-ahead appetizer, or even as a side dish. The addition of the briny capers, anchovies, and acidic vinegar help cure the eggplant and other veggies, so this dish only gets better in a tightly sealed container in the fridge, where it will last for up to a week.

Categories     Appetizer     Side     Kid-Friendly     Eggplant     HarperCollins     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield 4-6 Servings

Number Of Ingredients 11

2 large Italian eggplants, peeled and cut into medium dice
2 tablespoons kosher salt
5 tablespoons extra-virgin olive oil
1 red onion, thinly sliced
4 medium garlic cloves, thinly sliced
4 celery stalks, thinly sliced on an angle
2 anchovies, in oil
1/4 cup tomato paste
1 1/2 cups red wine vinegar
1/4 cup sugar
1/2 cup capers, in brine

Steps:

  • Peel and dice the eggplants, peel and slice the onion, peel and slice the garlic, slice the celery.
  • In a large bowl, toss the eggplant with the salt. Transfer the eggplant to a colander to drain for 2 hours. In order to facilitate the draining, top the eggplant with a heavy weight, such as a dinner plate topped with full cans.
  • Heat 3 tablespoons of the olive oil over medium heat in a large sauté pan. Add the onion and sauté until translucent, 4 to 5 minutes. Add the garlic and celery and sauté for 5 minutes more, or until the garlic softens but does not brown. Add the anchovies and cook for 1 minute.
  • Add the tomato paste and stir to thoroughly combine. Cook for 2 minutes, or until the paste turns a deep red, almost brown, and starts to stick to the pan. Add the vinegar and sugar and stir until the mixture thickens, 3 to 4 minutes. Turn off the heat.
  • In another large sauté pan, heat the remaining 2 tablespoons olive oil over high heat until smoking. Add the eggplant and carefully toss it in the oil, letting it sear before stirring. Turn the heat down to medium and cook for 8 to 10 minutes, or until the eggplant is translucent and soft.
  • Transfer the eggplant to the caponata mixture and cook over low heat for 3 minutes, until the flavors combine. Add the capers and their brine and stir to incorporate.
  • Serve warm or at room temperature accompanied by toast points or crostini.

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  • In a small bowl, cover the capers with warm water and let stand for 1 hour. Drain well. Meanwhile, partially peel the eggplant, leaving vertical stripes. Chop the striped eggplant into 1-inch dice.
  • In a large skillet, heat 1 inch of vegetable oil to 350°. Add one-fourth of the eggplant at a time and fry over moderately high heat until golden brown, about 2 minutes. Drain on paper towels.
  • Discard the vegetable oil and wipe out the pan. In the same saucepan, heat the olive oil. Add the sliced onions and bay leaves and cook over moderately low heat until the onions are softened but not browned, about 10 minutes. Add the capers, celery, tomatoes, olives and pine nuts and simmer, stirring a few times, until the vegetables are heated through, about 5 minutes.
  • In a small saucepan, dissolve the sugar in the vinegar over moderate heat. Stir the vinegar mixture into the vegetables with the reserved eggplant. Transfer to a serving bowl. Season the caponatina with salt and black pepper, and let cool to room temperature.


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CAPONATA RECIPE - THE BEST SICILIAN EGGPLANT APPETIZER
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SICILIAN EGGPLANT AND PINE NUT CAPONATA RECIPE - SERIOUS EATS
2018-08-29 Continue microwaving at 30 second intervals until golden brown and nutty, 3 to 8 minutes total. Alternatively, toast in a toaster oven set at 375°F until golden brown and nutty, about 15 minutes. Set aside. Heat 4 tablespoons oil in a large non-stick or cast iron skillet over high heat until shimmering.
From seriouseats.com


GRANDMA'S EGGPLANT CAPONATA - LYNN'S WAY OF LIFE
2021-07-22 Instructions. Cut off the ends of the eggplant and peel them. Dice the eggplant into small pieces. Add ½ cup of olive oil to a sauté pan, add the eggplant pieces, and sauté on medium heat.. Allow the eggplants to cook for 2 minutes and then add 2 tablespoons of water to help soften the eggplant.
From lynnswayoflife.com


EGGPLANT CAPONATA RECIPE | LEITE'S CULINARIA
2019-09-19 Using a slotted spoon, transfer the eggplant to the baking sheet lined with paper towels to drain. Add the celery and the fennel to the pot or skillet and cook, stirring, for 1 minute. Add the zucchini and sauté for 3 minutes. Transfer the vegetables to the paper towels along with the eggplant. Add the remaining oil to the pot or skillet and ...
From leitesculinaria.com


BABY EGGPLANT SICILIAN CAPONATA | PURE FLAVOR®
Step 2. Heat remaining olive oil in the skillet. Add eggplant and cook, stirring constantly, until lightly browned – 5 to 7 minutes. Stir in celery mixture, tomatoes, olives, capers, tomato sauce and basil. Cook on a low to medium heat until eggplants absorb the sauce and ingredients are tender – about 8-10 minutes.
From pure-flavor.com


THE BEST SICILIAN EGGPLANT CAPONATA - THE TASTE EDIT
2018-09-13 Instructions. Fry the peppers in olive oil until tender and set aside. Brown the onions in a pan with the celery, add the tomato passata, green olives, raisins, and pine nuts and cook for about 15 minutes over low heat. Turn off stove and add the eggplants and the peppers. Mix well. Add salt to taste.
From thetasteedit.com


HOW TO MAKE AUTHENTIC HOMEMADE SICILIAN EGGPLANT CAPONATA
2021-08-29 In a sauté pan, heat the olive oil. Add the eggplant and cook until it is tender and slightly golden, about 5 minutes. Transfer the eggplant into a mixing bowl. Add another 2 tbsp. of olive oil to the same pan set over medium high heat. Add the celery, onion and garlic to the sauté pan and cook about 2 minutes.
From enzasquailhollowkitchen.com


EGGPLANT CAPONATA - THE SEASONED MOM
2020-08-06 Heat olive oil in a large skillet over medium-high heat. Transfer eggplant, onion and garlic to the oil and sauté until soft (about 10 minutes). Reduce heat to low; add green olives, capers, pine nuts, tomato paste, water, vinegar, sugar, salt and pepper. Mix well and cook, covered, for about 1 hour, stirring occasionally.
From theseasonedmom.com


CAPONATINA (SICILIAN EGGPLANT RELISH) | EMERILS.COM
Season with salt and pepper. Saute until the eggplant is soft, about 15 minutes, stirring occasionally. Remove the eggplant and set aside. In the same saute pan, over medium heat, add 2 more tablespoons of the oil. Add the onions. Season with salt and pepper. Saute until wilted and lightly golden, about 4 minutes. Remove the onions and set aside.
From emerils.com


EGGPLANT CAPONATA RECIPE | COOKING LIGHT | MYRECIPES
Step 1. Combine golden raisins and red wine vinegar in a bowl. Advertisement. Step 2. Heat olive oil in a large nonstick skillet over medium-high. Cut 8 oz. eggplant into 3/4-inch cubes. Add chopped red bell pepper, chopped white onion, and eggplant cubes to skillet. Cook, stirring occasionally, until softened, 10 to 12 minutes.
From myrecipes.com


BEST EGGPLANT CAPONATA RECIPES | FOOD NETWORK CANADA
2002-12-18 In same skillet, heat remaining olive oil and saute eggplant until golden and soft, about 3 to 4 minutes, tossing often to prevent burning. Step 5 Add yellow pepper, cooked onions, spices (except basil) and tomatoes.
From foodnetwork.ca


CAPONATA (EGGPLANT SALAD) - ITALIAN RECIPES BY GIALLOZAFFERANO
To make caponata (eggplant salad), first clean the onion and slice it thin 1. Trim the celery and cut it into thin slices 2. Cut the green olives in half and remove the pits 3. Wash and dry the eggplants, trim and cut them into approx. 1-inch (2.5 cm) thick pieces 4. …
From giallozafferano.com


CLASSIC EGGPLANT CAPONATA - FOOD WINE AND LOVE
Instructions. How to make this Classic Eggplant CaponataIn a large skilled, saute your eggplant in the olive oil for five minutes, stirring as needed. Then add the onion, garlic and celery. Continue to cook until the eggplant begins to brown, about 10 …
From foodwineandlove.com


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