Caponata 2

Yield: 1 Servings

Measure Ingredient
1 medium Eggplant, peeled and cut into 1/2 cubes (about 4 cups)
¾ cup Chopped onion
⅓ cup Chopped celery
¼ cup Olive oil or cooking oil
1 can (16-oz) tomatoes, drained and cut up
3 tablespoons Wine vinegar
2 tablespoons Tomato paste
1 teaspoon Sugar
½ teaspoon Salt
1 dash Ground red pepper
½ cup Sliced pitted ripe olives
2 tablespoons Pine nuts
1 tablespoon Snipped fresh parsley
1 tablespoon Capers, drained

PREPARATION: In a large skillet cook eggplant, onion, and celery in hot olive oil or cooking oil, covered, over medium heat for 5 - 8 minutes or until just tender.

Stir in tomatoes, wine vinegar, tomato paste, sugar, salt and red pepper.

Cook uncovered, over low heat for 5 minutes, stirring occasionall. Remove from the heat.

Stir in olives, pine nuts, parsley, and capers. Cool. Cover and chill for 2 to 24 hours. Let lstand at room temperature for 30 minutes before serving.

Serve this tangy eggplant-tomato combo as an appetizer or as a relish with poultry and pork. Servings: 8 - 10.

Posted to MC-Recipe Digest V1 #294 Date: Mon, 11 Nov 1996 09:06:13 +0100 From: Mary Ellen <ldyspark@...>

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