Eggplant Marsala Capona

Eggplant Marsala Capona


Eggplant CaponataIngredients:

  • 4 cups Medium Diced Eggplant
  • 1 cup Diced Celery
  • ¼ cup pine nuts
  • ¼ cup capers
  • 2 Pints Tomato Sauce
  • 1 ½ cups Colombo Marsala wine
  • Basil
  • Olive oil

In a Large sauté pan over medium high heat sauté the eggplant in 1 ½ cups of olive oil until brown and tender for 8-12 minutes. Add pine nuts and sauté for another 2 minutes to toast the nuts. Add celery and capers and cook for another 4-5 minutes. Deglaze pan with Marsala and reduce by ¾ and then add tomato sauce and lower heat to low and simmer for another 15-20 minutes. Finish dish with fresh basil and server with crostini or bruschetta or as a side dish for grilled or broiled fish.

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