astray recipes: Rustic style caponata

Categories: emeril
Yield: 10 servings

Measure	Ingredient
6.00 tablespoon	extra-virgin olive oil
2.00 pounds	eggplant; peeled, and
1	; cut into 1 cubes
1½ cup	chopped onions
1.00 cup	chopped fennel
1.00 cup	chopped red bell pepper
1.00 teaspoon	minced garlic
2½ cup	coarsely-chopped tomatoes
¼ cup	red wine vinegar
2.00 tablespoon	sugar
1	salt; to taste
1	freshly-ground black pepper; to taste
3.00 tablespoon	capers; rinsed
2.00 tablespoon	green olives; quartered
¼ cup	pine nuts; toasted
½ cup	chopped fresh basil

In a saute pan heat 4 tablespoons of the olive oil, add the eggplant, and saute until soft and browned, about 10 minutes. Remove and place in a bowl. In the same pan, heat the remaining oil, and cook the onion, fennel, and peppers. Saute until soft, about 4 minutes. Add the garlic, tomato, vinegar, cooked eggplant, sugar, salt and pepper.

Bring to a boil, reduce heat, and simmer for 10 minutes. Stir in the capers and simmer for 5 minutes. Stir in the olives, pine nuts and basil. Simmer until all vegetables are tender. This recipe yields 10 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2248 broadcast 10-07-1996) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

11-19-1996

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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rustic style caponata