Caponata 2

1 Servings

Ingredients

QuantityIngredient
1mediumEggplant, peeled and cut into 1/2 cubes (about 4 cups)
¾cupChopped onion
cupChopped celery
¼cupOlive oil or cooking oil
1can(16-oz) tomatoes, drained and cut up
3tablespoonsWine vinegar
2tablespoonsTomato paste
1teaspoonSugar
½teaspoonSalt
1dashGround red pepper
½cupSliced pitted ripe olives
2tablespoonsPine nuts
1tablespoonSnipped fresh parsley
1tablespoonCapers, drained

Directions

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@...>