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Bursting with bold flavors, delicious vegetables, and aromas that define Sicilian cuisine!
“Such a great recipe! My whole family loved it. We put it over baked chicken and it was delicious.”
red wine vinegar
red bell pepper
salt & pepper
Prepare and dice the eggplant. Rinse and pat dry.
Sauté the eggplant until golden brown and tender.
Sauté the onion, celery, and garlic.
Add the rest of the ingredients to the skillet and cook until the flavors blend.
Let the caponata cool. Garnish and serve.
Make sure to salt and rinse the diced eggplant.