What's Cooking: Uncle Giuseppe's Marketplace's eggplant caponata

Chef Giovanni Farruggio, of Uncle Giuseppe's Marketplace, shows News 12's Lily Stolzberg how to make eggplant caponata.

News 12 Staff

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Jun 9, 2021, 10:31 AM

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Updated 918 days ago

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Chef Giovanni Farruggio, of Uncle Giuseppe's Marketplace, shows News 12's Lily Stolzberg how to make eggplant caponata.

Ingredients:

2 large Eggplants

2c diced Spanish onion

2c celery (cut in half moons)

½ c capers

1c Sicilian olives (pitted and broken in half)

3c olive oil

16oz marinara sauce

1tbs salt

2c white wine vinegar

2c sugar

Directions:

1. Cut Eggplant into large diced cubes and place in a mixing bowl.

2. Add 1 ½ cups of oil, 1tbs of salt and toss until all of the eggplant is coated in oil.

3. Place the contents of the bowl on a paper lined sheet pan and roast at 350 deg for 30 mins.

4. In a large sauté pan, heat the remainder of the oil and add the celery and onion.

5. Cook the onion and celery for 3 -5 min. or until the onion is translucent.

6. Add the roasted eggplant and sauté for another 3-5 min.

7. Add the vinegar and sugar and stir it in well.

8. Add the marinara and let simmer for 5 min.

9. Remove from heat and add the capers and olives and stir them in well.

10. Cool and enjoy!