Holy cow! We’re two days away from December!  This time of year always make me think of the amazing Holidays I’ve spent with my family on the East Coast.  I thought I’d share one of my favorite recipes from my Great Aunt Rose.  This is her recipe for Caponata a delicious vegetable spread that’s perfect for Holiday parties and family dinners!

Aunt Rose’s Caponata

What you’ll need:

3 medium eggplants, diced into 1/2 inch pieces

1 medium onion, chopped

1 cup tomato puree

2 tbsp. sugar

2 tbsp. balsamic vinegar

3 stalks celery, diced

1/4 cup sliced black olives

3 tbsp. chopped parsley

2 tbsp. capers

salt and pepper to taste

What you’ll do:

Saute the eggplant in a large frying pan with a little olive oil and salt until it’s soft.  Set aside.

In another large frying pan, saute the onion with a drizzle of olive oil.  Saute 2 minutes.  Add the tomato puree and sugar and simmer for about 5 minutes.  Add the vinegar and saute another 2 minutes.  Add in the eggplant, celery, olives, and capers.  Saute another couple minutes and season with salt and pepper to taste.  Chill in the fridge for 4 hours or overnight.  Serve at room temp.

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