eggplant caponata 3
- Categories
- Appetizers
- Italian
- Vegetables
- Yield
- 12 Servings
| Measure | Ingredient |
|---|---|
| 2 | Eggplants |
| 2 teaspoons | Salt |
| ½ cup | Olive oil |
| 2 | Onions, chopped |
| 16 ounces | Can tomatoes |
| 3 | Stalks celery, chopped |
| ½ cup | Green olives, chopped |
| 3 tablespoons | Capers |
| ¼ cup | Wine vinegar |
| 4 tablespoons | Sugar |
| 1 | Garlic clove. minced |
| ¼ teaspoon | Basil |
| Salt/pepper |
Cut eggplant into 1" cubes. Sprinkle with salt and let stand in colander about 2 hours. Squeeze gently. Saute eggplant in oil until brown on all sides. Remove from pan with slotted spoon. Brown chopped onions until soft, add tomatoes, celery, and olives. Cook slowly until celery is tender.
Return eggplant to pan, add capers. Heat vinegar, add sugar, and dissolve.
Pour mixture over eggplants, add garlic, basil, salt and pepper. Cover and simmer about 20 minutes stirring occasionally. Serve hot or cold.
Posted to MM-Recipes Digest by Paula <demoness@...> on Sep 17, 1998
Similar recipes
- Big night's caponata
- Caponata
- Caponata (eggplant appetizer)
- Caponata 2
- Caponata alla giudea
- Caponata i
- Caponata of eggplant
- Eggplant caponata
- Eggplant caponata (microwave)
- Eggplant caponata 2
- Eggplant caponata 4
- Grilled fontina and caponata panini
- Jewish caponata
- Light eggplant caponata
- Pasta caponata pizza
- Roasted eggplant caponata
- Ronieri's caponata
- Rustic style caponata
- Sicilian caponata
- Sicilian eggplant caponata
Random recipe of the day
Follow us
