Caponata from contemporary cuisine
20 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ---------> source <--------- | ||
| Contemporary Cuisine | ||
| 2 | larges | Eggplants |
| 1 | tablespoon | Salt |
| ¾ | cup | Oil, Olive |
| 2 | Garlic cloves, crushed | |
| 2 | Onions, chopped | |
| 1 | can | Tomatoes, plum |
| 3 | Celery stalks, diced | |
| 1 | pounds | Olives, Black pitted |
| Shared by Dorothy Hair 5/94 | ||
| 12 | ounces | Olives, Italian |
| Salad dressing | ||
| ¼ | cup | Capers |
| ½ | cup | Pine nuts |
| ¼ | cup | Vinegar, Red Wine |
| 2 | tablespoons | Sugar |
| Salt and pepper to taste | ||
Directions
CAPONATA
============================> Directions <====================== Wash and cube unpeeled eggplant. Salt and let stand one hour. Dry.
Saute in oil until soft. Remove. Saute onions and garlic in same oil. Add tomatoes, olives, celery. Cook until celery is tender (15 minutes). Add eggplant, capers and pine nuts. In another pan heat vinegar and sugar. When dissolved, pour over eggplant mixture. Season to taste and cook additional 20 minutes. Serve hot or cold as relish with dinner or on French bread rounds as cocktail dish.
========================> Nutrition <====================== Calories: 193 Protein (%): 1 Protein (grams): 1 Vitamin A (%): 2 Carbohydrate (grams): 6 Vitamin C (%): 5 Fat (grams): 19 Thiamine (%): 4 Cholesterol (milligrams): 0 Riboflavin (%): 1 Sodium (milligrams): 545 Niacin (%): 2 Unsaturated (grams): 16 Calcium (%): 2 Saturated (grams): 3 Iron (%): 3 =======================> Notes and Credits <=================== Preparation: saute Cuisine: Italian Source: Contemporary Cuisine Food Group: Vegetable Meals: dinner, party, picnic Temperature: hot, room Courses: Hors d'oeuvre, side From: Dorothy Hair
Submitted By HELEN PEAGRAM On 01-28-95