Caponata all guidia (la cucina italiana)

Yield: 1 Servings

Measure Ingredient
3 mediums Eggplants; peeled and cubed
\N \N Salt
1 cup Extra-virgin olive oil
2 \N Onions; sliced
2 \N Stalks celery; sliced
5 \N Tomatoes; peeled, seeded and diced, (Substitute Pomi brand if fresh tomatoes are less-than-best-quality)
½ cup Chopped pitted black olives; (Mediterranean type)
¼ cup Capers
1 tablespoon Red wine vinegar
1 tablespoon Sugar
\N \N Pepper
2 tablespoons Minced fresh basil

Place the eggplants in a colander and sprinkle with 1 tablespoon salt. Let sit for 1 hour to let them drain their bitter juices. Heat the olive oil until it is very hot. Gently squeeze the eggplant dry and blot with paper towels; fry until golden all over, turning often. Remove with a slotted spoon and place in a serving bowl. Add the onion and celery to the olive oil, and cook until crsip-tender about 5 minutes. Stir in the tomatoes, olives, capers, vinegar, sugar, salt and pepper. Cook over medium heat for 5 minutes. Pour over the eggplants in the bowl. Add the basil and stir gently. Serve at room temperature.

Reposted from newsgroup. >From: Philip & Karen Selwyn <pkselwyn@...>

Posted to JEWISH-FOOD digest Volume 98 #001 by "ELAINE RADIS" <AUNTIE_E@...> on Jan 01, 1998

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