Big night's caponata

Yield: 6 Servings

Measure Ingredient
\N \N Date: Mon, 21 Oct 1996 12:30:57

1 lg eggplant -- diced

1 lg onion -- sliced

1 c celery -- chopped

28 oz canned plum tomatoes --

: crushed

1 TB capers -- rinsed and

: drained

1 TB pine nuts

1½ TB sugar

3 TB wine vinegar

½ c olive oil

: Salt and pepper -- to taste Wash and dry eggplant. Dice into l-inch cubes. In large skillet, heat oil, brown eggplant about 8 to 10 minutes until soft and slightiy browned. Don't let eggplant get too soft. Remove and place in large saucepan.

Fry onion in same skillet, adding more oil if necessary, until wilted. Add celery and tomatoes, crushing slightly. Simmer about 15 minutes until celery is tender. Add capers and pine nuts. Combine mixture and add to eggplant in saucepan. Dissolve sugar in vinegar, salt and pepper to taste and heat slightly. Add to eggplant, cover, simmer over low until tomato is cooked and vegetables are tender but not mushy. Stir often during cooking.

Allow to cool before refrigerating. Can be prepared several days ahead. Can be frozen. This appetizer should be served at room temperature. It is good served as part of a buffet or to side grilled fish. Can also be served with lettuce for a salad entree. The recipe is from Stanley's Mother, who served as adviser on the film, "Big Night" (1996). Lucci directed, produced and acted in the film.

Beverly Bundy, Fort Worth Star-Telegram. Printed in Riv Press-Enterprise 3 Oc 96. Pat H. McRecipe (202-cal 16g-fat 0-chol 283 mg sodium)

Recipe By : Stanley Tucci's Mother ~0700 (

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